Pasta Alla Vodka
it’s time to talk about one of the most elite pasta dishes to ever exist: Pasta Alla Vodka—but we’re taking it to the next level with Buttery Vodka Toast Crumbs (because why not be a little extra?). This is the kind of meal that makes you feel like you belong in a fancy Italian restaurant, but instead, you’re in your kitchen wearing sweatpants. Vibes? Vibes.
Why You Need This in Your Life
First of all, Mafalda pasta is an absolute serve. Those ruffled edges? ICONIC. Not only do they look stunning, but they also hold onto the creamy, velvety vodka sauce like their life depends on it. And let’s talk about the sauce for a second—smooth, rich, with that little something-something from the vodka that makes you wonder why you don’t make this every night. Yes, I flambéed it (cue the dramatic flames), but you don’t have to. However, if you do, just know you’re unlocking a whole new level of flavor.
Buttery Vodka Toast Crumbs = The Upgrade You Didn’t Know You Needed
Breadcrumbs on pasta? Groundbreaking. But buttery, crispy, vodka-infused toast crumbs? That’s a whole experience. It adds the perfect crunch to balance out all that luscious sauce, making every bite an A+ moment.
Is the Vodka Necessary?
I mean… kinda? The alcohol cooks off (so no, this won’t turn into a chaotic bottomless brunch situation), but what it leaves behind is depth—like a subtle, almost sweet undertone that enhances the tomatoes and cream. It’s science. And magic.
How to Make It Happen
- Toast the Vodka Crumbs: Sauté breadcrumbs in butter, hit them with a splash of vodka, and toast until golden perfection.
- Make the Sauce: Sauté onions, garlic, and tomato paste until caramelized. Pour in the vodka (flambé if you’re feeling dramatic), then add heavy cream and let it get all rich and glossy.
- Cook the Pasta: Boil that mafalda until al dente—none of that overcooked nonsense.
- Assemble the Dream: Toss the pasta in the sauce, top with the crispy vodka toast crumbs, and maybe hit it with some extra Parm because we are not minimalists here.
Final Thoughts
The best part? This whole thing comes together in under 30 minutes. You’re basically a kitchen wizard with minimal effort. Just boil your pasta, make the sauce in one pan, toss it all together, and finish with the crunchy, buttery crumbs that will change your life. Seriously, you’ll want to put them on everything.
This Pasta Alla Vodka is not just food—it’s a lifestyle. It’s indulgent but simple, classic but a little rebellious. Whether you’re cooking for yourself, your situationship, or your friends who only come over when food is involved, this dish WILL impress. So go ahead, twirl that perfect bite, and enjoy your main character moment.
Oh, and don’t forget to post it—because if you make pasta this good and don’t flex it, did it even happen? ✨🍝
Pasta Alla Vodka with Buttery Vodka Toast Crumbs
Ingredients
Vodka Sauce:
- 1/4 cup butter
- 2/3 cup vodka
- 1 pint homemade or store-bought marinara sauce
- 1 teaspoon of brown sugar
- 1/2 pint heavy cream
- Salt and pepper
- 1 pound Mafalda or any pasta
For the toasted breadcrumbs:
- 3/4 C Italian breadcrumbs
- 1.5 tbsp unsalted butter
- 1 tbsp vodka
- ¼ tsp crushed red pepper flakes optional, for heat
- 1 tbsp grated Parmesan optional, for extra umami
Garnish:
- fresh basil leaves for topping
Instructions
For the sauce:
- Heat a medium skillet over medium heat and melt the butter. Pour in the vodka and turn the heat up to high. If you’re feeling adventurous, carefully ignite the vodka to burn off the alcohol (totally optional, but very chef-core).
- Once the flames subside, stir in the marinara sauce and let it cook for about 3 minutes. Add the heavy cream, season with salt and pepper, and let it simmer until the sauce thickens slightly, about 5–8 minutes. Set aside.
- Meanwhile, cook the pasta according to package instructions, then drain. Add the pasta straight into the skillet with the vodka sauce, tossing everything together until beautifully coated. Plate it up and finish with burrata and fresh basil for that final wow factor.
For the Breadcrumbs:
- Melt the butter in a pan over medium heat. Once melted, add the panko breadcrumbs and stir to coat.
- Toast the breadcrumbs, stirring constantly for about 2 minutes, until they start turning golden.
- Deglaze with vodka by pouring it over the breadcrumbs. It will sizzle—quickly stir to evenly distribute it. This burns off the alcohol while leaving behind a subtle depth of flavor.
- Remove from heat and, if using, stir in the Parmesan while the crumbs are still warm.
- Let cool slightly, then sprinkle generously over your finished Pasta alla Vodka with Burrata & Basil.
