Vodka Sauce Pasta Party Tips — The Twentieth-Birthday Dinner

I turned twenty Tuesday June fifteenth, 2021. Twenty years old. Pregnant five months along (the pregnancy is going well; the doctor says everything is on track for late November). Married six months. A college junior in the fall.

The recipe Saturday was a vodka sauce pasta with party tips for our small combined birthday-and-Father’s-Day dinner Saturday afternoon. Cody, Dustin, Mama, me, Aunt Tammy, Mrs. Tilford. The vodka cooks off in the sauce, but doctor cleared it for me.

The recipe is below.

Vodka Sauce Pasta

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

• 1 lb spaghetti or penne pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 medium yellow onion, finely diced
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup vodka
• 1 can (28 oz) crushed San Marzano tomatoes
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• Fresh basil leaves, for garnish

Instructions

1. Boil the pasta. Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Build the base. While pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and red pepper flakes and cook 1 minute more until fragrant.
3. Add the vodka. Pour in vodka and stir, scraping up any bits from the bottom of the pan. Let it cook down for 2–3 minutes until most of the liquid has reduced.
4. Simmer the tomatoes. Add crushed tomatoes, salt, and black pepper. Stir to combine and bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add the cream. Reduce heat to low. Stir in heavy cream and butter until fully incorporated. Taste and adjust seasoning. Simmer gently for 3–4 minutes — do not boil once cream is added.
6. Combine and finish. Add drained pasta directly to the sauce and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Stir in Parmesan and toss again until glossy.
7. Serve. Plate immediately, topped with extra Parmesan and fresh basil. Serve with crusty bread for the table.

Nutrition (per serving)

Calories: 520 | Protein: 14g | Fat: 22g | Carbs: 62g | Fiber: 4g | Sodium: 480mg