Tortellini alla Vodka
Indulge in a luscious bowl of Tortellini alla Vodka, where tender pasta meets a velvety tomato and cream sauce, infused with a splash of vodka for an extra kick! This delightful dish is not just a feast for your taste buds; it's also perfect for soaking up with a crusty piece of bread. Get ready to savor every creamy, flavorful bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- a sprig of basil
- a layer of cherry tomatoes
- 1 garlic clove, sliced thinly
- pepper
- some shallots
- water
🥛Dairy & Eggs(3)
- butter
- drops of cheese and parmesan
- a bit of heavy cream
🫙Pantry Staples(1)
- tortellinis
📦Other(2)
- a can of Italian tomatoes
- 2 ounces of vodka (56.7 g)
Nutrition (per serving)
Calories
332
Protein
11g
Carbs
33g
Fat
14g
👨🍳 Instructions
- 1
Start with some shallots in olive oil over low heat.
- 2
Add a sliced garlic clove.
- 3
Once the garlic is fragrant, add a layer of cherry tomatoes and cook for 10 minutes until they break down.
- 4
Increase the heat to maximum and add tomato concentrate.
- 5
Pour in 2 ounces of vodka and let it reduce.
- 6
Add a can of Italian tomatoes, a sprig of basil, pepper, and water.
- 7
Introduce the tortellinis and fish out the basil.
- 8
Stir in a bit of heavy cream and drops of cheese and parmesan.
💡 Pro Tips
- ✓Sweat shallots at 200-225°F for 8-10 minutes before adding garlic to break down their cell walls and convert sulfur compounds into sweet sugars, creating a mellow base that won't overpower the delicate vodka sauce.technique200-225°F | 8-10 minutes
- ✓Add vodka at high heat (400°F+) and let it reduce for 2-3 minutes until 80% of the alcohol evaporates, leaving behind the aromatic congeners that provide depth while preventing a harsh alcohol bite.timing400°F+ | 2-3 minutes | 80% alcohol reduction
- ✓Finish with heavy cream at a 3:1 ratio of sauce to cream (e.g., 1.5 cups sauce to 0.5 cups cream) added off-heat, because the fat emulsifies with tomato acids and creates a silky mouthfeel without breaking or separating.ingredient3:1 sauce-to-cream ratio
- ✓Cook tortellini in the sauce for only the final 2-3 minutes after adding to pasta water, not in separate boiling water, because the starch released from cheese-filled pasta thickens the sauce naturally to 15-18% body without added cornstarch.technique2-3 minutes | 15-18% sauce body
- ✓Grate Parmigiano-Reggiano directly into the hot cream off-heat using a microplane grater to achieve complete emulsification; grating over heat causes the fat to separate and creates a grainy, broken texture.equipmentMicroplane grater | off-heat addition
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Tortellini alla Vodka
Indulge in a luscious bowl of Tortellini alla Vodka, where tender pasta meets a velvety tomato and cream sauce, infused with a splash of vodka for an extra kick! This delightful dish is not just a feast for your taste buds; it's also perfect for soaking up with a crusty piece of bread. Get ready to savor every creamy, flavorful bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- a sprig of basil
- a layer of cherry tomatoes
- 1 garlic clove, sliced thinly
- pepper
- some shallots
- water
🥛Dairy & Eggs(3)
- butter
- drops of cheese and parmesan
- a bit of heavy cream
🫙Pantry Staples(1)
- tortellinis
📦Other(2)
- a can of Italian tomatoes
- 2 ounces of vodka (56.7 g)
Nutrition (per serving)
Calories
332
Protein
11g
Carbs
33g
Fat
14g
👨🍳 Instructions
- 1
Start with some shallots in olive oil over low heat.
- 2
Add a sliced garlic clove.
- 3
Once the garlic is fragrant, add a layer of cherry tomatoes and cook for 10 minutes until they break down.
- 4
Increase the heat to maximum and add tomato concentrate.
- 5
Pour in 2 ounces of vodka and let it reduce.
- 6
Add a can of Italian tomatoes, a sprig of basil, pepper, and water.
- 7
Introduce the tortellinis and fish out the basil.
- 8
Stir in a bit of heavy cream and drops of cheese and parmesan.
💡 Pro Tips
- ✓Sweat shallots at 200-225°F for 8-10 minutes before adding garlic to break down their cell walls and convert sulfur compounds into sweet sugars, creating a mellow base that won't overpower the delicate vodka sauce.technique200-225°F | 8-10 minutes
- ✓Add vodka at high heat (400°F+) and let it reduce for 2-3 minutes until 80% of the alcohol evaporates, leaving behind the aromatic congeners that provide depth while preventing a harsh alcohol bite.timing400°F+ | 2-3 minutes | 80% alcohol reduction
- ✓Finish with heavy cream at a 3:1 ratio of sauce to cream (e.g., 1.5 cups sauce to 0.5 cups cream) added off-heat, because the fat emulsifies with tomato acids and creates a silky mouthfeel without breaking or separating.ingredient3:1 sauce-to-cream ratio
- ✓Cook tortellini in the sauce for only the final 2-3 minutes after adding to pasta water, not in separate boiling water, because the starch released from cheese-filled pasta thickens the sauce naturally to 15-18% body without added cornstarch.technique2-3 minutes | 15-18% sauce body
- ✓Grate Parmigiano-Reggiano directly into the hot cream off-heat using a microplane grater to achieve complete emulsification; grating over heat causes the fat to separate and creates a grainy, broken texture.equipmentMicroplane grater | off-heat addition