Description
This Miso Vodka Pasta is creamy, tomato-based, and packed with umami flavor. With just a few simple ingredients, it’s quick to make and perfect for a cozy weeknight dinner. Rich, comforting, and full of flavor, it’s a pasta you’ll want on repeat!
Ingredients
Units
Pasta
- 1 lb (450 g) pasta of choice (rigatoni, penne, or other tubular shapes)
- 1.5 tbsp (27 g) kosher salt (for pasta water)
Miso Tomato Vodka Sauce
- 1 tbsp (15 g) olive oil
- 1/4 onion or 2-3 shallots (70 g), finely minced
- 3-4 garlic cloves (~20 g), finely minced
- salt
- 1 tbsp (20 g) Calabrian chili paste OR 2 tbsp (36 g) gochujang + 1/2 tsp red pepper flakes, optional for spice
- 1 5.5 oz (156 g) can of tomato paste
- 2-3 tbsp (40-60 g) white or awase miso paste, to taste
- 1/3 cup (80 ml) vodka
- 1 cup + 1/4 cup (310 ml) heavy cream
- 2 cups reserved pasta water (you may not need all of it)
- 2 oz (56 g) freshly grated aged Parmesan
- 3 tbsp (45 g) unsalted butter
For Serving
- grated aged Parmesan
- freshly ground black pepper, to taste
- burrata, for serving (optional; if omitting, add an additional 1.5 tbsp of butter and heavy cream)
- minced Italian flat parsley, for garnish (or basil)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil (about 1.5 tbsp kosher salt). Add the pasta and cook according to package directions until al dente. Reserve at least 2 cups of pasta water, then drain.
- Cook aromatics: Heat olive oil in a large sauté pan over medium-high heat. Add the onions and a pinch of salt, and cook until softened and mostly translucent, about 2–3 minutes. Add the garlic and cook for 1 minute, until fragrant and the onions are fully transparent.
- Bloom the chili paste: Add the Calabrian chili paste and cook for 1–2 minutes, stirring, until the oil turns red and aromatic. (If using gochujang, add it with the tomato paste in the next step.)
- Caramelize the tomato paste: Add the tomato paste and cook, stirring often, for about 3 minutes, until it deepens in color and begins to stick slightly to the pan.
- Stir in miso: Add the miso paste and cook for 30–60 seconds, stirring constantly, until fully combined. Be careful not to scorch it.
- Deglaze with vodka: Pour in the vodka, scraping up any bits from the bottom of the pan. Let it simmer for 2–3 minutes, until the alcohol cooks off and the sauce thickens slightly into a paste-like consistency.
- Add the cream: Reduce the heat to low and stir in the heavy cream. Mix until the tomato-miso mixture dissolves and the sauce is smooth and glossy.
- Combine the pasta: Add 1/2 cup reserved pasta water to help loosen the sauce. Add the drained pasta directly into the sauce along with the butter. Toss until the sauce emulsifies and coats the pasta evenly. Add more pasta water (I usually add another 1/2-2/3 cup) as needed for a silky, glossy finish.
- Finish: Turn off the heat and stir in Parmesan. Season with black pepper, and taste to adjust salt or red pepper flakes as needed.
- Serve immediately, topped with burrata (if using), extra Parmesan, and minced parsley. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 mins
- Category: Main dish, Pasta
- Method: Stove Top
- Cuisine: Italian-Japanese fusion
Nutrition
- Serving Size: 1 recipe
- Calories: 3120
- Sugar: 36 g
- Sodium: 5400 mg
- Fat: 150 g
- Saturated Fat: 84 g
- Unsaturated Fat: 60 g
- Trans Fat: 3 g
- Carbohydrates: 330 g
- Fiber: 24 g
- Protein: 108 g
- Cholesterol: 390 mg