Pasta Alla Vodka

Dairy- and nut-free vodka sauce: because no one should be without delicious pasta alla vodka! I use white beans, which add creaminess to the sauce, and vodka adds depth of flavor.

  • 1 tbsp extra virgin olive oil
  • 1 cup onion, diced
  • 1 tsp salt
  • 4 cloves garlic, sliced
  • 1 18oz jar tomatoes (diced, crushed, etc)
  • 2 heaping tbsp tomato paste
  • 2/3 cup vodka, divided (1/3 + 1/3)
  • 1 cup water
  • 1 cup white beans (I used cannellini)
  • 1 tbsp balsamic vinegar
  • 1 tbsp basil, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt + pepper to taste

‍

Step 1
Prepare your pasta according to package instructions, if eating now. Add oil to a dutch oven or pot at medium heat. Let shimmer and then add onion and salt. Stir to prevent sticking. Once translucent and fragrant, add garlic and stir for 1 minute. Add full tomato jar, tomato paste and stir to mix. Then add 1/3 cup of vodka, and raise the heat. Let that boil off for 1 minute, and then reduce heat to a simmer.


Step 2
Add water, white beans and vinegar, and stir to mix. Cover the pot, and simmer for 5 minutes. Turn off the heat, add basil and oregano, and stir to mix. Turn heat up again to medium/high and add the final 1/3 cup of vodka. Bring it to boil for 1 minute, and then turn off heat. Carefully add to a heatproof blender and blend to desired consistency. I blend very briefly, as I like it chunky! Taste for salt + pepper to your liking. Add to fave pasta, and enjoy!

‍