Easy Fettuccini a La Vodka

Indulge in the creamy, savory comfort of *Easy Fettuccini a La Vodka*, a restaurant-worthy pasta dish you can whip up in just 35 minutes! This recipe combines tender fettuccini with a luscious vodka-infused tomato cream sauce, made decadent with heavy cream, Parmesan cheese, and a touch of caramelized tomato paste. Its rich flavor is balanced by the subtle kick of crushed red pepper flakes, fragrant garlic, and fresh basil. Perfect for weeknight dinners or entertaining guests, this easy-to-follow recipe delivers gourmet results with minimal effort. Serve it hot, garnished with extra Parmesan and fresh herbs for a truly irresistible meal. Keywords: creamy fettuccini recipes, vodka sauce pasta, quick Italian dinner.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Fettuccini pasta
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 0.5 tsp Crushed red pepper flakes
• 6 oz Tomato paste
• 0.5 cup Vodka
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, freshly grated
• 0.25 cup Fresh basil leaves, chopped
• 0 to taste Salt
• 0 to taste Black pepper
• 0.5 cup Pasta water

Directions

Step 1

Bring a large pot of salted water to boil. Cook the fettuccini according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.

Step 2

While the pasta is cooking, heat a large skillet over medium heat. Add olive oil and butter, allowing the butter to melt completely.

Step 3

Add the finely chopped onion to the skillet. Sauté for 4-5 minutes, or until the onion is soft and translucent.

Step 4

Stir in the minced garlic and crushed red pepper flakes. Cook for another 1 minute until fragrant.

Step 5

Add the tomato paste to the skillet and stir well to combine. Cook for 2-3 minutes, allowing the tomato paste to slightly caramelize and deepen in flavor.

Step 6

Carefully pour in the vodka. Stir and let it simmer for 2-3 minutes, reducing slightly and cooking off the alcohol.

Step 7

Lower the heat to medium-low and stir in the heavy cream. Continue stirring until the sauce is smooth and a light orange color.

Step 8

Add the cooked fettuccini to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is achieved.

Step 9

Stir in freshly grated Parmesan cheese and chopped basil. Taste the sauce and season with salt and black pepper as needed.

Step 10

Serve immediately, garnished with extra Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	1349.5 grams (1349.5g)

Amount per serving	% Daily Value*
Calories	2697

Total Fat 170.00g	218%
Saturated Fat 88.60g	443%
Polyunsaturated Fat 2.70g
Cholesterol 509mg	170%
Sodium 4378mg	190%
Total Carbohydrate 139.10g	51%
Dietary Fiber 15.70g	56%
Total Sugars 28.60g
Protein 72.80g	146%

Vitamin D 0IU	0%
Calcium 1507mg	116%
Iron 13mg	74%
Potassium 2403mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.4%

Protein: 12.2%

Carbs: 23.4%