How long does it take to make Alla Vodka Pasta?

About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.

How many servings does this Alla Vodka Pasta recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Alla Vodka Pasta recipe come from?

It was shared by Tyler Butt - Nutrition & Home Cooking on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Alla Vodka Pasta – 30-Minute Recipe

Name: Alla Vodka Pasta – 30-Minute Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 320 g rigatoni or penne; 3 tbsp olive oil; 2 onion; 0.5 tsp chilli flakes; 100 ml vodka; 3 tbsp tomato purée; 150 ml double cream; 100 g mascarpone; to taste salt; to taste black pepper; 50 g Parmesan

A creamy, indulgent pasta that marries the subtle sweetness of sautéed onions with the bold kick of vodka and tomato. The silky sauce, finished with double cream or mascarpone, coats every strand of rigatoni or penne for a comforting, quick dinner.

Recipe by Tyler Butt - Nutrition & Home Cooking· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

10 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

30 min estimated total time for 4 servings.

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Dinner Pasta Quick Vegetarian

Ingredients

11 oz rigatoni or penne
3 tbsp olive oil
2 onion
1/2 tsp chilli flakes
0.42 cup vodka
3 tbsp tomato purée
0.63 cup double cream
3 1/2 oz mascarpone
to taste salt
to taste black pepper
1 4/5 oz Parmesan

Instructions

1
Heat the olive oil in a large pan over low heat.
2
Add the finely sliced onions, chilli flakes, and a pinch of salt. Cook slowly for 10‑12 minutes, stirring occasionally, until the onions are very soft and translucent.
3
Pour in the vodka and simmer for 2‑3 minutes to allow the alcohol to evaporate.
4
Stir in the tomato purée and cook for 4‑5 minutes, stirring often, until the mixture darkens and thickens.
5
Transfer the sauce to a blender (or use an immersion stick blender) and blend until completely smooth and silky.
6
Return the blended sauce to the pan, stir in the double cream (or mascarpone) and season with salt and black pepper. Simmer gently for 2‑3 minutes until the sauce is glossy and cohesive.
7
While the sauce simmers, bring a large pot of salted water to a boil, add the rigatoni or penne, and cook until al dente according to package instructions.
8
Reserve a splash of pasta cooking water, then drain the pasta. Add the pasta to the sauce, pour in a little of the reserved water, and toss well until everything is evenly coated and creamy.
9
Finish with an extra grind of black pepper, additional chilli flakes if desired, and a small drizzle of olive oil.
10
Serve immediately, topped with grated Parmesan.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Slice onions finely

Finely slice the onions before adding them.

Reserve pasta water

Save a splash of the pasta cooking water before draining; add it to the sauce.

Blend sauce before cream

Blend the sauce after adding tomato purée and before returning it to the pan, ensuring a completely smooth texture before stirring in cream or mascarpone.

Simmer sauce gently

Keep the sauce at a gentle simmer when adding the cream and seasoning to maintain a glossy consistency without boiling.

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