Let’s talk vodka sauce—aka the queen of all pasta sauces. She’s rich, a little spicy, a little creamy, and just the right amount of indulgent. Perfect for a cozy night in or when you want to impress someone without actually trying that hard.
You’ll need:
8 oz dry rotini (or whatever pasta speaks to you)
Vodka Sauce:
2 tbsp extra virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
⅔ cup tomato paste
1 tbsp Calabrian chili paste (or more if you like to live on the edge)
3 tbsp vodka
1 cup heavy cream
2 tbsp unsalted butter
½ cup freshly grated Parmesan (plus more for serving, obviously)
Salt and pepper, to taste
How to make it:
Bring a pot of water to a rolling boil. Salt it generously. Add pasta and cook until al dente (6–8 min).
Before draining, reserve ½ cup of that precious pasta water. Drain pasta and set aside.
Heat a skillet over medium heat. Add olive oil, shallots, and garlic. Sauté until soft and fragrant (3–4 min).
Stir in the tomato paste and Calabrian chili paste. Cook until the tomato paste deepens in color and smells slightly caramelized (2–3 min).
Pour in the vodka and stir until it mostly evaporates (30 sec–1 min).
Add the reserved pasta water and stir everything until smooth. Season with salt and pepper.
Reduce the heat and stir in the heavy cream, letting it all get silky and luxurious. Simmer for 3–4 min.
Add the cooked pasta and toss until fully coated in sauce.
Kill the heat, then stir in the butter and Parmesan, letting them melt into the sauce for that glossy, perfect finish.
Plate it up, top with more Parmesan and black pepper, and enjoy the best decision you’ve made all day.