Pasta Alla Vodka with Buttery Vodka Toast Crumbs
Let’s be real—pasta alla vodka is that girl. She’s creamy, rich, just a little fancy, but still super low effort.
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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.
Servings: 4