12/18/2025
THE HOLIDAYS ARE HERE! And we’re bringing you food and drink recipes to make your life a bit more… Happy.
Pasta a la Vodka is not traditional for this time of year. But it’s hearty. Quick. And absolutely delicious.
You’ll need a good vodka, like Grey Goose. And you’ll need a splash of a light French red wine. We’re using Beaujolais-Villages from Georges Duboef. But any Bordeaux or Pinot Noir will work well.
Pair with a Gin Martini. (Recipe coming soon!)
Please use our products in moderation.
INGREDIENTS
2 tbsp bacon fat (or olive oil)
1 head of garlic (peeled and chopped)
1/3rd white or red onion (minced)
Chili flakes
2-3 tbsp tomato paste (get it in the squeezable tube for easy cleanup)
3 oz Grey Goose Vodka
3 oz Beaujolais-Villages
1.5 cups heavy cream (reserve 1 cup extra if needed)
12oz dry rigatoni
4 tbsp cold butter
Parmigiano Reggiano (for grating)
Dried Parsley (for garnish)
DIRECTIONS
Boil heavily salted water for pasta.
Chop onions and garlic while water heats up.
On a separate burner, start a wok or large frying pan on medium heat.
Add pasta to boiling water and cook according to package directions.
At the same time, put bacon fat into the frying pan.
Saute garlic and onions for 90 seconds or until fragrant.
Add chili flakes and stir for 20 seconds.
Add tomato paste and thoroughly mix for 60 seconds or until the tomato smells roasted.
Remove from heat and add vodka. The vapors can ignite, so turn off your gas range if you don’t want any flames. Only flambe if you have done so safely before.
Add red wine and stir.
Add cream and bring to a boil.
Your pasta should be almost done. Carefully strain and add the noodles to the sauce.
Add extra cream if your noodles are not completely covered.
Boil the noodles in your sauce for 1 to 2 minutes.
Off the heat, stir in butter and grated Parmigiano Reggiano.
Top with more chili flake, Parmigiano Reggiano, and parsley.
Enjoy!
