Rachel Ray’s Pasta a La Vodka: A Hug in a Bowl

There are some dishes that, once you taste them, imprint themselves on your culinary memory. For me, Rachel Ray’s Pasta a La Vodka is one such dish. I first encountered it years ago, not through a cookbook or a television screen, but as a comforting offering from a friend who knew I was having a rough week. The aroma that wafted from her kitchen – a sophisticated blend of tomato, cream, and a whisper of something boozy – was instantly inviting. That first forkful, creamy, slightly tangy, and utterly satisfying, was more than just a meal; it was a moment of genuine solace. It’s a recipe that feels like a warm embrace, perfect for those nights when you want to treat yourself or a loved one to something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4-6 servings
• Dietary Type: Vegetarian (can be made vegan with substitutions)

Ingredients

This recipe is elegantly simple, relying on quality ingredients to shine.

• 15 ml extra-virgin olive oil
• 15 ml butter
• 2 cloves garlic, finely chopped
• 1 small sweet onion, finely chopped
• 250 ml vodka
• 250 ml chicken stock
• 792 ml tomatoes, crushed
• Salt and black pepper, to taste
• 500 g penne or 500 g fusilli (or your favorite short pasta shape)
• 125 ml heavy cream
• 25 basil leaves, torn

Equipment Needed

• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board

Instructions

Crafting this delightful pasta dish is a straightforward yet rewarding process. The key is to manage your mise en place efficiently, allowing the flavors to meld beautifully.

1. Begin by bringing a large pot of salted water to a boil over high heat. This will be for your pasta. Don’t skimp on the salt; it’s crucial for seasoning the pasta from the inside out.
2. While you’re waiting for the water to reach a rolling boil, place a large skillet or sauté pan over medium heat.
3. Add the extra-virgin olive oil and the butter to the pan. Allow the butter to melt and gently foam.
4. Introduce the finely chopped garlic and finely chopped sweet onion to the pan. Gently sauté them, stirring occasionally, for approximately four minutes. You want them to soften and become fragrant, but not brown. This gentle cooking will infuse the base of your sauce with a lovely sweetness.
5. Carefully pour in the vodka. Allow it to simmer for about 3 minutes, stirring gently. The goal here is to let the alcohol evaporate, leaving behind its subtle flavor notes and reducing the liquid by about half. This step is critical for developing the complex flavor profile of the sauce.
6. Next, add the crushed tomatoes and the chicken stock to the pan. Stir everything together, ensuring you scrape up any flavorful bits from the bottom of the pan.
7. Bring the mixture to a low boil. Once it’s bubbling gently, reduce the heat to low and let the sauce simmer.
8. Season the sauce generously with salt and black pepper to your preference. Taste and adjust as needed. Simmering allows the flavors to deepen and meld together beautifully.
9. Meanwhile, as the sauce simmers, cook your pasta in the salted boiling water according to the package directions, aiming for al dente. This means the pasta should be cooked through but still have a slight firmness when bitten.
10. Just before the pasta is finished cooking, stir the heavy cream into the simmering sauce. Mix it in until it’s fully incorporated, creating a luscious, creamy texture.
11. Bring the sauce back to a gentle bubble – a quick return to a simmer. Once it’s bubbling, remove the pan from the heat. This prevents the cream from breaking or curdling.
12. Drain the cooked pasta, reserving a small amount of the pasta water, just in case you want to loosen the sauce a bit later.
13. Toss the hot, drained pasta directly into the pan with the sauce. Add the torn basil leaves and toss everything together until the pasta is evenly coated with the creamy, flavorful sauce and the basil is distributed throughout.
14. Serve immediately. This dish is best enjoyed fresh off the stove.

Expert Tips & Tricks

• The Vodka Step: Don’t be tempted to skip the vodka, even if you don’t drink alcohol. The alcohol cooks off, leaving behind a subtle complexity that enhances the tomato flavor. If you are very concerned, you can reduce the cooking time of the vodka slightly, but the flavor development will be less pronounced.
• Pasta Water is Gold: Always reserve a little bit of that starchy pasta water. If your sauce seems a little too thick when you toss it with the pasta, a tablespoon or two of this liquid gold can help loosen it up and create a silkier sauce that coats the pasta perfectly.
• Fresh Basil is Key: While dried basil can be used in a pinch, fresh basil adds a bright, aromatic finish that is truly incomparable. Tear the basil leaves just before adding them to the hot pasta to release their most vibrant aroma.
• Onion and Garlic Foundation: Ensure your onion and garlic are finely chopped and sautéed gently. Overcooked or burnt garlic can impart a bitter flavor, so keep the heat moderate and watch them closely.

Serving & Storage Suggestions

This Pasta a La Vodka is a star on its own, but it also pairs wonderfully with a crisp green salad dressed with a light vinaigrette. A side of crusty bread is also an excellent accompaniment for soaking up any leftover sauce.

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. To reheat, gently warm the pasta on the stovetop over low heat, adding a splash of milk or cream if it seems dry. You can also microwave individual portions, but be sure to stir halfway through for even heating. Due to the cream, this dish isn’t ideal for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	806.5 kcal
Calories from Fat		192 g
Total Fat	21.4 g	32%
Saturated Fat	10 g	50%
Cholesterol	52 mg	17%
Sodium	141.2 mg	5%
Total Carbohydrate	110.6 g	36%
Dietary Fiber	16.1 g	64%
Sugars	5.8 g	23%
Protein	13.7 g	27%

Note: Nutritional values are approximate and can vary based on specific ingredients used.

Variations & Substitutions

• Lighter Version: For a lighter take, as suggested by Rachel Ray, you can substitute evaporated milk for the heavy cream and omit the butter, using only olive oil. This will significantly reduce the calorie and fat content while still delivering a creamy sauce.
• Vegetarian: While the original recipe uses chicken stock, it’s easily made vegetarian by substituting with a good quality vegetable stock.
• Spicy Kick: Add a pinch of red pepper flakes along with the garlic and onion for a touch of heat.
• Added Protein: Cooked pancetta or prosciutto can be crisped and added to the sauce for a savory depth, or you could add cooked shrimp in the last few minutes of simmering.

FAQs

Q: Why is vodka used in this pasta sauce?
A: The vodka acts as a flavor enhancer. When cooked, the alcohol evaporates, leaving behind subtle nuances that complement the tomato and cream, adding a sophisticated depth to the sauce.

Q: Can I make this dish without alcohol?
A: While the vodka contributes a unique flavor, you can omit it. However, you might want to add a splash of white wine vinegar or a little extra chicken or vegetable stock to compensate for some of the acidity and flavor complexity lost.

Q: What kind of tomatoes are best for this recipe?
A: Crushed tomatoes provide the perfect texture and base for this sauce. Canned, good-quality crushed tomatoes are generally consistent and readily available.

Q: How can I make this pasta dish vegan?
A: To make this vegan, substitute the butter with vegan butter or more olive oil, use vegetable stock instead of chicken stock, and replace the heavy cream with full-fat coconut milk (the kind from a can, not a carton) or a good cashew cream.

Q: How do I prevent the sauce from becoming too greasy?
A: Using a good quality olive oil and butter, and ensuring you sauté the aromatics gently, will help create a balanced base. Also, be mindful not to overheat the sauce after adding the cream, as this can sometimes cause separation.

Final Thoughts

Rachel Ray’s Pasta a La Vodka is more than just a recipe; it’s an experience. It’s the perfect embodiment of comfort food elevated. The warmth of the tomato, the luxurious creaminess, and that hint of something intriguing from the vodka come together in a symphony of flavors that will leave you feeling satisfied and a little bit pampered. This is the kind of dish you’ll want to return to again and again, whether it’s for a weeknight indulgence or a special occasion. Give it a try, and let its comforting embrace envelop you. I can almost guarantee it will become a cherished favorite in your culinary repertoire.