Fettuccine alla Vodka
This iconic Italian-American pasta features silky fettuccine ribbons cloaked in a luxurious tomato-cream sauce spiked with vodka. The alcohol extracts flavor compounds from the tomatoes that water and fat simply can’t reach, creating an impossibly smooth, complex sauce with a gorgeous coral hue. Ready in just 35 minutes, this restaurant-quality dish delivers indulgent comfort with every twirl of your fork.
Prep Time : 10 min
Cook Time : 25 min
Servings : 4
10 min
25 min
4
Ingredients
For the Pasta
• 400g dried fettuccine — this one on Amazon
• 6g fine sea salt (for pasta water)
• 4 liters water
For the Vodka Sauce
• 400g canned San Marzano tomatoes, crushed by hand — this one on Amazon
• 200ml heavy cream (35% fat)
• 60ml vodka
• 60g unsalted butter
• 30ml extra-virgin olive oil
• 4 cloves garlic (20g), thinly sliced
• 1/2 teaspoon red pepper flakes (1g)
• 2g fine sea salt
• 2g freshly ground black pepper
For Finishing
• 80g Parmigiano-Reggiano, finely grated, plus extra for serving — this one on Amazon
• 15g fresh basil leaves, torn
• Extra-virgin olive oil for drizzling
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Directions
- Boil the Pasta
Bring 4 liters of water to a rolling boil in a large pot and add 6g salt. Add 400g fettuccine and cook until 2 minutes shy of package directions for al dente, typically 8-9 minutes total. Reserve 240ml pasta cooking water before draining. - Build the Aromatic Base
While pasta cooks, heat 30ml olive oil and 60g butter in a large, deep sauté pan over medium heat until butter foams. Add 20g sliced garlic and cook, stirring constantly, until golden and fragrant, about 90 seconds. Add 1g red pepper flakes and toast for 15 seconds. - Add Vodka and Reduce
Remove pan from heat and carefully add 60ml vodka (it may sputter). Return to medium-high heat and cook until vodka reduces by half, about 2 minutes, allowing the alcohol to flame off if desired. The sharp alcohol scent should mellow significantly. - Simmer the Tomato Base
Add 400g crushed tomatoes and 2g salt. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly and loses its raw tomato flavor, about 12 minutes. The sauce should coat the back of a spoon. - Create the Creamy Vodka Sauce
Reduce heat to low and stir in 200ml heavy cream. Simmer gently for 3 minutes, allowing flavors to marry. The sauce should turn a beautiful coral-pink color. Season with 2g black pepper. - Marry Pasta and Sauce
Add the barely-cooked fettuccine directly to the vodka sauce along with 120ml reserved pasta water. Increase heat to medium and toss vigorously for 2 minutes, allowing the pasta to finish cooking in the sauce and the starch to emulsify everything into a creamy, clingy coating. Remove from heat and add 80g grated Parmigiano-Reggiano, tossing constantly until cheese melts into the sauce. If sauce seems tight, add more pasta water 30ml at a time until it reaches a silky, flowing consistency. Divide among four warm bowls, tear 15g basil leaves over each portion, and finish with additional Parmigiano-Reggiano and a drizzle of your best olive oil.
*Notes :
- The vodka isn’t merely decorative—its alcohol extracts flavor compounds from tomatoes that are inaccessible to water or fat alone, creating a more complex, rounded sauce with deeper tomato flavor. Use a decent vodka as harsh spirits will come through in the final dish.
- For the silkiest sauce, add pasta to the sauce while still quite firm (2 minutes underdone). The final 2 minutes of cooking in the sauce, combined with starchy pasta water, creates the proper emulsion that transforms good pasta into great pasta.
- San Marzano tomatoes are preferred for their sweet, low-acid profile and meaty texture, but any quality whole peeled tomatoes work beautifully. Crush them by hand rather than using pre-crushed for better texture and fewer additives.
Nutrition Facts
( per serving )
Calories
~793 kcal
Protein
30 g
Fat
39 g
Carbs
76 g
Calories
~793 kcal
Protein
30 g
Fat
39 g
Carbs
76 g
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Fettuccine alla Vodka
Ingredients
Method
- Bring 4 liters of water to a rolling boil in a large pot and add 6g salt. Add 400g fettuccine and cook until 2 minutes shy of package directions for al dente, typically 8-9 minutes total. Reserve 240ml pasta cooking water before draining.
- While pasta cooks, heat 30ml olive oil and 60g butter in a large, deep sauté pan over medium heat until butter foams. Add 20g sliced garlic and cook, stirring constantly, until golden and fragrant, about 90 seconds. Add 1g red pepper flakes and toast for 15 seconds.
- Remove pan from heat and carefully add 60ml vodka (it may sputter). Return to medium-high heat and cook until vodka reduces by half, about 2 minutes, allowing the alcohol to flame off if desired. The sharp alcohol scent should mellow significantly.
- Add 400g crushed tomatoes and 2g salt. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens slightly and loses its raw tomato flavor, about 12 minutes. The sauce should coat the back of a spoon.
- Reduce heat to low and stir in 200ml heavy cream. Simmer gently for 3 minutes, allowing flavors to marry. The sauce should turn a beautiful coral-pink color. Season with 2g black pepper.
- Add the barely-cooked fettuccine directly to the vodka sauce along with 120ml reserved pasta water. Increase heat to medium and toss vigorously for 2 minutes, allowing the pasta to finish cooking in the sauce and the starch to emulsify everything into a creamy, clingy coating. Remove from heat and add 80g grated Parmigiano-Reggiano, tossing constantly until cheese melts into the sauce. If sauce seems tight, add more pasta water 30ml at a time until it reaches a silky, flowing consistency. Divide among four warm bowls, tear 15g basil leaves over each portion, and finish with additional Parmigiano-Reggiano and a drizzle of your best olive oil.