The Real King of Pantry Pasta (Pasta alla Vodka)
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- Опубликовано: 15 июн 2024
- Pasta alla vodka is one of THE MOST flavorful pastas and you probably have what you need to make it in your pantry right now. If you don't I'll give you options. Click butcherbox.pxf.io/briturkey and sign up for ButcherBox to get one 10-14 lb Turkey FREE in your first box (through Nov 13, 2022)
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🔪MY GEAR:
CERAMIC PLATE (BARKLEY CERAMICS): dinnerwithbarkley.com/ (Victor/Internet Shaquille’s pottery brand)
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
-- RECIPE --
▪20g 5-6 cloves garlic, minced/pressed
▪75g or 3-4 shallots, minced
▪30-40g or 1Tbsp canned calabrian chile, chopped
▪Olive oil
▪salt
▪2-3g or 1.5tsp chile flake
▪170g or 1 small can tomato paste
▪100mL or just under 1/2c vodka (sub in white wine if you don’t have vodka on hand)
▪350g or 1.5c heavy cream (if you don’t have cream on hand, use evaporated milk + additional butter and parmesan)
▪60-100g/2-4oz pasta water or hot water
▪1lb/.5kg fusilli or pasta of choice
▪75g or 5Tbsp butter
▪50-75g or 1.5c grated aged parmesan
Bring large pot of water to a boil. Preheat large, heavy-bottomed pot over medium.
Add 40g or 1/4c olive oil to the heavy bottomed pot over medium, followed by shallots, garlic, and a pinch of salt. Stir and sweat for 1-2 minutes. When translucent, add chile flake and calabrian chiles. Stir to bloom for about a minute. Add tomato paste, stir and fry off raw flavor for about 2 minutes, stirring frequently. Add vodka. Stir and cook off alcohol. Once thickened and vodka has mostly evaporated, add cream. Reduce heat to low and stir in hot water.
When pot of water is boiling, add two large handfuls of salt followed by pasta. Stir and cook to al dente, somewhere around 8-10min. When done, drain water from pasta, reserving 1-2 cups to adjust sauce consistency if needed.
Add drained pasta to vodka sauce, followed by butter and around 1/2c or 120g pasta cooking liquid. Gently stir to melt butter and combine. Once butter is melted in, add an additional 1/2c pasta cooking liquid followed by parm. Remove from heat and stir to combine. If needed, adjust sauce consistency by adding more pasta water to thin it out or more cheese and/or butter to thicken sauce. Taste for seasoning and add salt if needed.
Plate up and garnish with a sprinkle of parm, black pepper, a sprinkle of chile flakes, a drizzle of olive oil, and fresh basil if you have it.
--
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
CHAPTERS
0:00 Intro
0:19 Prep
1:25 Making the vodka sauce
4:44 Boiling pasta
5:27 ButcherBox ad
6:27 Drain the pasta
6:51 Finishing the vodka sauce
7:54 Plate up
9:05 Let’s eat this thing
#pastavodka #pantrypasta #easypasta
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
❤ Thank you for the Barkley plug, king!!! 🥰
Thank you for the Barkley, King
Love how you covered alternatives for almost every ingredient in the dish, and caveats and how to compensate for the switches. Thank for all the care you put into your videos, it completely comes across!
Thanks for watching
@@BrianLagerstrom Think about doing a vid on "bread pudding", would you please? Your vid's are a daily watch and/or rerun in my life. Viele dank, and, thank you!!!!
Ethan points out it might be interesting to attempt this with Gin, mezcal, or sake to get other non-neutral flavors. I know you're busy, but if you happen to make this again some time, could be a fun experiment.@@BrianLagerstrom
Prepared this recipe first time tonight. My brother was like, “Eh, I’ll eat some later.” He came into the kitchen to get some water, I offered a noodle, and he was like, “Ahhh, alright.” He had a bite, went to walk away, and he was like, “Dang it! I guess I’ll get some. It’s REALLY GOOD!” Needless to say, we loved the recipe!
I blame your previous Vodka Pasta for a 10lb weight gain
you and me both, dude
A bit of a winter coat keeps you warm, be thankful.
Ha ha! Yes, it's good but put the plate down Man...
😆😆😆 worth it!!
😆😂
The great about this channel is it gets right to the point. No messing around. It's literally a cooking instruction channel with a personable host. If I want filler or nonsense along with cooking (fine), I go somewhere else but I find I'm here a lot and I learn a lot. 🍝🍝🍝🍝
Yeah, that was one of most under-appreciated videos on your channel. It has one of best taste/effort ratios ever
I love how much all the FoodTubers respect and promote one another; I started watching you because Ragusea shouted you out, and it was awesome to see you shoutout Internet Shaq who I started watching around the same time!
I love the updated video with great substitutions! Thank you for making flexible recipes. Awesome as always Brian!
I've been making your pasta alla vodka on the regular ever since your first video about it - absolute banger every time. Thank you for all the delicious and approachable recipes you post on this channel!
Made this Saturday, super easy and SO amazing. Thanks for leading the way Bri!!!
Hey! I'm glad you updated! I loved this recipe and ended up dropping a recipe transcription on the previous video so I could make it again without watching and re-watching the video again :D
This is literally the best pasta I’ve ever put in my mouth; thank you so much! I’ve tried all of the Italian food recipients and they all HIT
Oh man, I’m so glad you did an update to Pasta alla Vodka which has been an absolute banger in our house. Thanks for everything! Also I made your Shawarma chicken just last night. So good.
Do yourself a favor and do his gyro tacos sometime soon- they are SO DAMN GOOD! Absolutely nailed.
I've been making this recipe almost weekly ever since I discovered your first video, and it's always a huge hit with family and guests. My only qualm about the first video was the formatting, as it wasn't very conducive to actually making the dish...but this one is so good! Thanks for re-doing this one!
I've been testing out Pasta and Vodka sauce recipes and by far, this one is the best. You rock Brian!
This is a fantastic recipe. Your first version of this is the first time I ever cooked one of your recipes. Made it for a bunch of my friends one night, and it has now become the #1 requested meal of my friends - "make that pasta vodka dish again plz". I will confess I went a bit nuts with it and cooked up some spiced chicken sausage on the side and added that in just for fun.
Really glad you made an updated version of this and now I'm reminded I need to make this again soon! Rock on!
Thanks for this recipe. My family loves vodka sauce and I had used other recipes to make it that take much longer. The amount of time and effort this recipe requires is small compared to the flavor it delivers.
This is the first recipe I make just as you have it, and it did not dissapoint. My family is more than excited to enjoy the deliciousness from your other recipes. There are coffees in your future and any other support your channel needs. Keep up the awesome work. Its highly appreciated.
HI Brian, thanks as always. I literally go to the channel when I meal plan for the following week. Appreciate all the hard work you do to make us all better home cooks for our families.
Glad you're getting value out of it, Chris. Thanks for watching!
Your recipes have become a weekly tool in my cooking arsenal! Thanks and keep it up!
Made this dish tonight for the family and they loved it. Had a devil finding Calabrian chilies, but finally tracked some down. Definitely worth the effort. My family now asks if this is another Brian dish. They love your recipes! Keep them coming!
Hey Brian
We just love you! ❤️
Keep it up with the amazing content!
Made it tonight. The spicy peppers really do set it apart from a normal pretty good pasta sauce. I used bottle Hungarian wax peppers instead since I couldn’t find the same peppers you had. Turned out fantastic.
Can't wait to try this. Love the Calabrian peppers. Looking for a good Arrabbiata recipe. Hope Brian can come up with something delicious.
Brian just wanna say you're awesome and so is the production value of your videos while still being casual
I just made this tonight with white wine instead of vodka and it was a huge hit. I enjoyed the details and alternatives to all the ingredients. And it was so quick to make. Thank you!
This is a bangin' recipe. I just made it tonight for dinner and it was fantastic.
Thank you, Brian!
I love that you are supporting another RUclips chef's pottery business. You're a mensch!
Dude, I went to the store for heavy cream to try your creamy veg soup recipe, and forgot to get it! I was bummed, but I remembered your mac and cheese video, so I used evaporated milk instead. The butternut squash soup was fire!
Looks amazing!! I’m gonna try this definitely!! Thank you. 💕
Ala Vodka is one of my favorite sauces. Was planning on pasta tonight and while I'm still going with the clam sauce I planned, your use of calabrian chilies gave me the idea to toss in some Chinese chili sauce I have in my fridge.
Love the evaporated milk sub!
My go to pantry meal is risotto - so many variations and always have everything on hand!
I really appreciate your channel!!! Love from Brooklyn NY ❤
Can’t wait to try this one! That plating dish looks great too!
Love it! For years I have made something similar but instead of vodka and Parm, I use beer, Monterey Jack and chili beans to make a chili Mac on the stove that is quite tasty.
Keep up the great content Brian. Alla vodka is definitely one of our favorites. We have a few others as well, pasta carbonara and pasta puttanesca. And yes, the anchovies are a must in the puttanesca.
Yes! I love you. I've been dying for you to redo this one!!!
Also when cookbook?
That looks good. I started doing 1 part vodka and 1 part white/red wine to a lot of dishes, and that combo produces a massive flavor bomb imo
Brian..Your recipes are an absolute HIT at my house!!! Thanks for helping Dads cook more than breakfast for dinner!
Just made this tonight and it is deceptively good! Those calabrian chiles are a game changer!
Cacio Pepe is my goto. Always have parm, pecs and pasta.
I really appreciate the “options” you presented here - specifically with Evap milk and what to use instead of vodka (non drinker). I typically use water or stock.
Looks so good. Thanks for sharing
Thanks! Tried this recipe tonight and loved it!
Just marvelously delicious! Since you said it was spicy, I toned it down a bit, but it still had a pleasant kick. Will definitely be making this one again, thanks for all your exquisite videos! Let’s dance!
Bri…Crispy Potatoes are my go to pantry meal because I can clean out the fridge, too, of cheese, butter, sour cream, bacon, etc or make them Mexican style with street corn or pico as a main dish…or comfort food in the fall as a side dish alongside a baked chicken (like your rotisserie chicken…if others haven’t seen that video…watch it…it’s simple and the whole family will love it!). I will definitely do this Pantry Pasta dish soon as my daughter loves late night pasta with Pops!
Cavatappi pasta is my go to pantry pasta. Nice texture, very forgiving, and gills sauce well.
Delicious, will make it tomorrow!
To answer the question, Puttanesca is a staple pantry pasta in my home. I usually have most of the ingredients at hand, and even if I don’t, cacio e pepe is a really nice option too.
Made this for dinner tonight! So so good. I didn’t have vodka so I used white wine and I didn’t have chilis so I just used the red pepper flakes and it was just spicy enough for me. Thanks for the recipe!! ♥️
Looks fabulous and easy to make!
Great second take on this recipe. Your original is in our meatless Monday rotation!
Oh! Another go-to pantry pasta for me is cacio e pepe. Butter, Pecorino, Parmesan, salt, pepper. I don't always have Pecorino on hand, but if I do, this is and easy one to throw together. I usually pair it with spaghetti.
Brian I love your style man and the way you explain things! I've been living in NC for a year now and the food absolutely sucks here compared to NYC. I've had to learn to cook and you and Joshua have been my go tos for recipes. I'm such a snob when I do go out to get food here now in NC because I KNOW I can make whatever I'm getting better AT HOME! Thanks to you guys. So please keep it up and I wish you the most success
This looks so good! I definitely will need to try it soon. My fave pantry pasta is one pot garlic parmesan pasta. Super easy and super good.
OMG I made this tonight with some of Bri's garlic bread and it was outstanding! Super easy, and so delicious!
I've made vodka pasta before with very similar recipes. I made this particular recipe for the first time last night and followed the instructions to a T (with one exception, I used about half the chili flakes). My dish turned out absolutely fantastic. I will definitely be trying more versions of other B-dawg dishes.
I have seen this recipe a couple of times but was never tempted to make it. Now I am.
I don't usually keep vodka but as you say it's shelf stable so I can get it.
My go-to pantry pasta would be aglio e olio. EVOO, garlic, red pepper flakes, Parmesan, salt and pepper, lemon, parsley. All stuff I almost always have on hand.
I've made vodka sauce before. I'd never thought of it as a pantry sauce, but it totally is! Adding it to my quick-and-easy-and-delicious options list! I especially like your choice of fusilli! I'm definitely doing that next time.
I made this last night and it was outstanding. I couldn't find calabrians so I used hatch chilis. Looking forward to making it again!
Another sub for the cream is coconut milk. This makes it fully shelf stable without the need to add additional fat. I prefer the flavor profile as well.
That’s how I make mine because I am dairy-free, and I agree that it’s great with coconut milk!
Additionally you can use coconut manna to make it even more shelf stable, though the rehydration process is a bit more finnicky. Also, if you never tried fermented coconut butter it's an absolutely perfect substitute for cow butter in all cooking uses
@@jek__ thanks for the tips
As someone who loves vodka pasta but lives in a dry household thanks for giving the alternative option! I'll probably make this on sunday!
I made this yesterday and it is SO good - I might need to 1/2 it as it's a lot for just me and my wife - but man, it is an amazing dish. Thanks so much for sharing!!!!
Thanks for trying it!
My go to during single life was a version of aglio e olio. Adding or subtracting depending on what I had. In its simplest form Olive oil or browned butter, garlic and parmigiana. Other additions were sautéed mushrooms, parsley & lemon, basil, shallot, green onion etc. The pasta was always the last of whatever package I had on hand. Sometimes simple dinners are the best!
I discovered this dish a couple of years ago and it’s one of my kids favorites. Make it pretty much the same way as Brian. However the basil was just mentioned in passing - this is an absolutely essential ingredient for balance and taste. I also add some fried Parma ham, cut into strips. Maybe frying Parma ham seems decedent - it is, but the finished dish tastes decedent as well!
Greetings from Jacksonville Florida USA. Making this for my wife. She is addicted to this dish. Thanks for doing it.
one of my fav dishes ever such a high flavor/effort ratio
I do the tomato can pyramid (canned whole plum, diced with herbs, paste) sauce with your basic aromatics, blistered and rendered pork product, tube pasta. I usually make it once or twice a month with whatever I have on hand that's about to turn.
Hey man loved this video - I don't know if it would be a good video, but I'd love to see what "staples" (and how much of them) you try to keep stocked in your pantry (like shallots, tomato paste, etc.). Just moved into a house with actual room for storing some of that stuff and am trying to build that out rather than buying ingredients more ad hoc for each recipe.
Thanks for the recipe Bri ! (been there since the beginning cuz I knooow you already made this recipe on your channel !! ;) ;)
Keep it up !
Hey Bri, this looks like an awesome recipe! Can't wait to try it with the use of some cala-BRIAN chilies ;)
Wow Brian, I finished making and eating this.
It’s truly yummy. Like, plate licking good.
Brian I love you and your videos not only because you’re a great chef and videographer, but also because you are literally Elliot Birch from big mouth.
Lookin' good, tastin' even better!
I actually prefer using the o'l can-o-malk + a 1st of corn starch for dishes like this. not as heavy and I always have a can-o-malk kicking around. My fave pantry pasta is whatever pasta I have in the pantry + a dank Alf sauce with fresh garlic, can-o-malk, corn starch, good reggiano or grana Padano, and a couple quick rasps worth of fresh nutmeg. I love how the canned milk is kind of sweet. Thanks for the vid B man
That looks AWESOME! I think some grilled shrimp along side would be great with it.
This is way better than it has any business to be. Never made this dish with tomato paste before. But it just may be the only way I make it going forward. Kudos!
Thanks for trying it
I love this dish. I have a local restaurants recipe for it that I love to make for dinner dates. It uses pancetta for the initial fat source though
I recently made the pasta alla vodka recipe from the older video and I cannot stress enough how good it was. I have been thinking about it every day for like two weeks. Anyone watching this video who is wondering about making this - just make it. It is insane.
Best pantry pasta for me is a roman tuna pasta. I'm having a hard time finding a recipe online to link but basically you lightly saute a bit of onion (should still have some texture) and some chili flakes if you like. Then add a can of nice oil-packed tuna and canned tomatoes. Simmer the sauce while cooking the pasta. Serve with some grated pecorino on top.
Love the net shaq shout out. You two are my favorite ‘tubers
Let's go! That Barkley plate is GOATed, guaranteed to give your dish that +5 flavor boost.
You da man Bri, so good!
You are the Krasinski of cooking! Nice job! Personality keeps us coming back!
Mrs. Payne is going to be very pleased to see this sequel to what may very well be her favorite Lagerstrom dish of all time!
Good stuff B. As usual
I didn't have shallots, but I had some green onions I had to use. I didn't have a full can of tomato paste, but I had about half a can from a few days ago I had to use. I didn't have Calabrian chiles, but I did have some jarred roasted red peppers I'd been meaning to use.
And you know what? It was the best pasta I've made in months. Pantry pasta is magic.
Casa de B-man cranking out the recipes 👌🏼
I'll have to try this Bri
I made this but added seared scallops and sautéed shrimp. I used to go out and pay $20 a plate for this and now I can get it whenever I want for a fraction of the price. Thanks Bri!
In my country shallots are impossible to find - no supermarket carries them, not even B2B stores which focus on HORECA customers, so it's good to know red onions work too. I hope you continue pointing out these possible substitutions.
this is also amazing with lots of mushrooms!
I have made this very similarly, but a "healthy" version with chickpea pasta, around half the heavy cream, and I supplement with fat free milk. Not as decadent but still very delicious and very reasonable calorie wise for an every week dinner!
There's such a thing as UHT cream(pantry stable, has about a year shelf life, can't taste the difference in cooking, and apparently it still whips!), and it is amazing for people who don't keep fresh cream on hand (or just like to have some emergency cream)
Have always wanted to try a vodka sauce, will have to give it a go!
You need to make a cookbook. Every recipe I’ve tried is perfection.
Love the McGee breakdown by the B-Man. Adding booze to stews and sauces is a pro move in a lot of cases. It's not uncommon to finish a big pot of chili with a few shots of bourbon, for instance. Like the man basically said, ethanol is more volatile than water or fats, so you simply unlock more (and potentially better) flavors on your palette. It's actually a striking difference if you do a before and after trial, much like the drastic impact you get by finishing a dish with appropriate salt and lemon juice. It just wakes thing up, and the end result is noticeably better.
Carbonara, without cream, urgh.. but will try this, not sure that chilli mixture exists in nzl but improv is our friend. Thanks for all your work, one of my favs.
I made this tonight, and it is amazing. Now, give us some more recipes that use calabrian chili peppers, because I had to order those and they are *not* cheap.
Aside from the fact that I had to use Gray Goose because I discovered halfway through cooking we didn't have any cheap vodka 🙄, this was pretty much the perfect meal for a cold and rainy November day. Thank you Brian!
My go to pantry pasta is Ethan Chelbowskis Risotto Style Pasta. It is so easy and I like that it actually has loads of veggies on it, which I one of my biggest pasta complaints. However it doesn't do tomato based pasta sauces that well in my opinion, so I will definitely give this one a go!
Think of this as a base. You can easily make it a little saucier and add veggies.
Love. Dat. Pasta! The fresh basil leaves at service are super pro...bro!
Hi Brian, love your video. Cooking question related to what you taught us about the evaporated milk: when cooking with nondairy milks, would you suggest adding some extra butter or cheese (if it's already in the recipe) for the same reason as you did here with the evaporated milk?
Another great recipe. On a side note, I'm glad to see I am not the only one who uses Emerilware🙂
I have not looked for a long while, but in the past I bought shelf stable cream in a box at Trader Joe's. I've also seen specialty double cream imported from the UK in a jar at my local grocery store.