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Pasta with Vodka Sauce
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Orange Pepper & Grape Tomato Pasta alla Vodka

Author: Marinka
Orange Pepper & Grape Tomato Pasta alla Vodka or pasta with Orange Pepper & Grape Tomato Vodka Sauce is one of those 'staple' Italian pasta recipes that may get a place on your list of regular. Is it really Italian or American-Italian, or is there Russian influence - who knows. The important thing is: pasta with vodka sauce is a delicious combination.
Prep Time15 minutes
Cook Time35 minutes
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Servings: 2 people

Ingredients

  • 4 ounces pasta
  • 1 tablespoon butter
  • 1/4 onion chopped
  • 1/2 clove garlic minced
  • 4 ounces orange small grape tomatoes halved
  • 1 orange bell pepper chopped
  • 1 cup Marinara sauce
  • 1/2 cup cream
  • 2 tablespoons vodka
  • salt & pepper
  • 2 ounces Parmigiano Reggiano grated
  • Italian or flat parsley finely chopped

Instructions

  • Melt the butter in a deep skillet or Dutch oven and add onions and garlic (Note 1) and a pinch of salt. If you want heat, you could add pepper flakes at this point as well.
  • Cook until onions become translucent and soft, no need to brown them, so stir frequently. This will take about 10-15 minutes.
  • Add the halved tomatoes, chopped bell pepper and marinara sauce (Note 2) and simmer for about 10 minutes. The mixture will thicken a little.
  • Transfer the sauce to a blender or use an immersion blender until smooth.
  • Add the cream and stir and season with salt and pepper.
  • About 3-4 minutes before the pasta is done, transfer the pasta directly into the pasta sauce and reserve some of the pasta water. At the same time add the vodka. Continue to cook until the pasta is done. If the sauce becomes to thick, add some pasta water. (Note 3)
  • Remove the dish from the heat and stir in most of the Parmigiano Reggiano (you want to keep some for last minute sprinkles).
  • Taste for salt and pepper. If you want to add more vodka, this is the time to do it, but be careful, too much can make this dish taste less than delicious.
  • Divide the pasta with sauce over 2 plates, sprinkle with some cheese and Italian parsley (Note 3).

Notes

  1. If you prefer to use garlic paste, use 1/2 teaspoon.
  2. The marinara sauce can be your favorite store-bought brand or your own creation.
  3. The Italian parsley can be replaced with basil or cilantro.

Nutrition

Calories: 676kcal | Carbohydrates: 59g | Protein: 22g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Sodium: 1178mg | Fiber: 6g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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