Not Spicy, Not Vodka Pasta

My family-friendly – and tastier! – version of the viral vodka pasta.

Like many other people, I had to try the viral vodka pasta. But I found it pretty bland, to be honest – either with or without vodka. And, of course, vodka isn’t really an ingredient I’d gravitate towards when making a family-friendly recipe! I decided to experiment and came up with my own version – Not Spicy, Not Vodka Pasta – swapping and adding a few little ingredients to make it extra special.

First, I swap the vodka for red wine vinegar, which gives the sauce a gorgeous “bright” flavour. I cook the red onion and double-concentrated tomato paste low and slow in oil and butter to bring out the flavour of the onion and caramelise the tomato. This creates a base for the sauce with the most incredible depth of flavour and rich, deep tomatoey goodness. Some thickened (heavy) cream and a good amount of parmesan complete this gorgeous and indulgent sauce. Although the sauce is already incredible as it is, I like to take it to the next level and add a big blob of burrata on top, with fresh basil leaves (and some chilli/red pepper flakes for Mum and Dad!).

I think eating at home should be fun and luxurious at times, and this simple, elegant vegetarian pasta dish is just that. It’s made with low-cost ingredients, and it’s easy and quick – on the table in under 20 minutes! It’s perfect paired with a simple Green Leafy Salad with Balsamic Dressing. And I’ve found the dish is beautiful topped with my Freezer Friendly Chicken Schnitzel. This pasta is also ideal for easy entertaining.

What else can I add to the dish to customise it?

Try adding 2 anchovies at the same time as the onion (I promise you will not taste them – they will just add a salty, delicious edge!) or 2 finely chopped slices of bacon at the same time as the onion. Cook for 5–6 minutes until crispy and golden before continuing with the recipe.

Can I boost the sauce with extra vegetables?

Yes, you can add up to 2 cups of vegetables of your choice. Add diced zucchini (courgette), sliced mushrooms, finely sliced capsicum (bell pepper) or semi-dried (sun-blushed) tomatoes just after the onion. Cook for 2–3 minutes or until tender before progressing with the recipe. You can also add baby spinach or frozen peas in the last 2 minutes of cooking.

I want to add some protein; what are some options?

Add 1 cup (160 g) of cooked, shredded chicken, or 400 g (14 oz) of canned drained chickpeas at the same time as the cream. The dish is delicious topped with my Freezer Friendly Chicken Schnitzel.

Watch how to make Not Spicy, Not Vodka Pasta

What are some other super quick, rich and tomatoey pasta dishes?

If you enjoyed Not Spicy Not Vodka Pasta, I think you’ll love:

Creamy Tomato Sausage Pasta
Creamy Tomato Chicken Risoni
Chicken and Sun-dried Tomato Bake
Spinach and Ricotta Tortellini with Creamy Tomato Sauce
Eggplant and Tomato Pasta

Not Spicy, Not Vodka Pasta

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5 from 2 reviews

Not Spicy, Not Vodka Pasta is my family-friendly take on the viral dish. Here, a rich, creamy, garlicky tomatoey sauce is brightened with red wine vinegar instead of vodka, then topped with burrata and and basil and finally combined with pasta to create an incredibly delicious, easy and elegant meal.

• Total Time: 20 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 400 g (14 oz) dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)
• 1 tbsp olive oil
• 60 g (2 oz) butter
• 1 red onion, finely diced
• 1 tbsp freshly minced garlic
• ½ cup (140 g) double concentrated tomato paste (concentrated puree) (see note 1)
• 2 tbsp red wine vinegar
• 1½ cups (375 ml) thickened cream
• 75 g (¾ cup) finely grated parmesan, plus extra to serve
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper

TO SERVE

• 2 burrata, halved
• Basil leaves
• Chilli (red pepper) flakes (optional)

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Instructions

1. Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).
2. Drain the pasta and reserve ½ cup (125 ml) of the pasta cooking water (I use a mug to ladle some out before draining).
3. Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
4. Add the onion and cook for 3–4 minutes until very soft and caramelised.
5. Add the garlic and cook, stirring, for 30 seconds.
6. Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.
7. Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.
8. Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
9. Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.
10. Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – You can use regular tomato paste (concentrated puree), but the flavour will not be as rich and delicious.

Make ahead

This recipe is best made and eaten immediately, but leftovers keep really well in the fridge – see the leftover instructions below.

Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a dash of water to loosen the sauce if needed. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Mains, Pasta, Quick and Easy
• Method: Sautéing, Simmering
• Cuisine: Italian, American