Pastina alla Vodka

This Pastina alla Vodka is the ultimate comfort food—creamy, rich, and irresistible. The tomato-based vodka sauce is silky smooth, perfectly balanced with a touch of heat, and finished with plenty of Parmesan for extra richness. Best of all? It comes together in one pot and in under 30 minutes, making it the perfect weeknight treat!

Ingredients:

1 tbsp olive oil

1 tbsp butter

1 small (or half a large) shallot, finely diced

Salt and pepper, to taste

1/2 tsp oregano

1 tsp Calabrian chilies (or red pepper flakes), to taste

2-3 cloves garlic, grated

1 cup acini di pepe

4 oz tomato paste

1/3 cup vodka (I use Tito's)

3 cups chicken broth

1/2 cup cream

4-6 leaves freshly torn basil

1 cup freshly grated parmesan cheese (more for garnish)

Instructions:

1. In a large pan, heat olive oil over medium-low heat. Add the shallot, salt, pepper, oregano, and Calabrian chilies. Sauté for 2–3 minutes until softened.

2. Once the shallot is soft, grate in the garlic and stir to combine. Add the uncooked acini di pepe and toast for 1–2 minutes, stirring occasionally.

3. Clear a center in the pan. Add the tomato paste and let it caramelize for 2 minutes before stirring to combine with the rest of the ingredients.

4. Pour in the vodka, scraping up any brown bits from the bottom of the pan. Let it reduce for 2–3 minutes.

5. Pour in the chicken broth and season with salt and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 12–15 minutes, stirring occasionally to prevent the pasta from sticking.

6. Stir in the butter, cream, and Parmesan cheese until the sauce is smooth and creamy.

7. Add freshly torn basil and adjust seasoning if needed. Garnish with extra Parmesan and fresh basil. Enjoy!

Servings: 2–3

Prep Time: 5 minutes

Cook Time: 20 minutes