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Vodka pasta recipe

Vodka pasta recipe

46 ratings

A speedy dish with a slight kick, this fiery number is ready in just 20 minutes, the perfect date night dinner if you're light on time. See method

  • Serves 2
  • 8 mins to prepare and 12 mins to cook
  • 709 calories / serving

Ingredients

  • 2 tsp olive oil
  • 60g diced chorizo
  • 4 round shallots, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 red chilli, finely sliced, deseeded if you like
  • 180g linguine
  • 40g tomato purée
  • 3 tbsp vodka
  • 80ml whipping cream
  • 1 lemon, zested 
  • 15g Parmesan, grated (optional)
  • 10g flat-leaf parsley, chopped
If you haven't got linguine, try using spaghetti instead

Each serving contains

  • Energy

    2975kj
    709kcal     35%

  • Fat

    30g 43%

  • Saturates

    14g 71%

  • Sugars

    12g 13%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 79.3g Protein 20g Fibre 6.1g

Method

  1. Heat the oil in a frying pan over a low-medium heat and cook the chorizo for 1-2 mins until it starts to release its oil. Add the shallots and cook for 5 mins until soft. Stir in the garlic and chilli, and cook for 1 min more.
  2. Meanwhile, cook the pasta to pack instructions. Drain, reserving 125ml of the cooking water.
  3. Add the tomato purée to the shallot pan and stir well; cook for 1 min, then add the vodka and bubble for 20 secs. Pour in the cream, reduce the heat to low and simmer for 3 mins. Add the lemon zest and season well.
  4. Add the pasta to the sauce along with the reserved cooking water. Toss to coat, then bring to a simmer to heat through. Divide between 2 bowls and scatter with Parmesan, if you like, and parsley to serve.

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