Spaghetti alla Vodka: A Creamy, Luxurious Italian Classic
Elevate your pasta night with Spaghetti alla Vodka, a creamy and indulgent Italian dish that’s effortlessly prepared using your Instant Pot. This classic recipe features perfectly cooked spaghetti coated in a rich, velvety sauce made with tomatoes, cream, and a splash of vodka. The vodka enhances the flavours of the tomatoes, creating a luxurious sauce that is both savoury and slightly tangy, making every bite irresistible.
Using the Instant Pot, you can cook the spaghetti and sauce all in one pot, saving time and reducing cleanup without compromising on flavour. The pressure-cooking method ensures the pasta is cooked to perfection while infusing it with the bold, vibrant flavours of the sauce. The addition of cream balances the tanginess of the tomatoes, while the vodka adds depth and complexity, resulting in a dish that feels both indulgent and approachable.
Perfect for a romantic dinner, a gathering with friends, or even a quick weeknight meal, Spaghetti alla Vodka is a versatile recipe that’s sure to impress. Serve it with a sprinkle of freshly grated parmesan and a handful of chopped basil for a restaurant-quality dish that’s simple to create at home. With the Instant Pot, you can enjoy this iconic Italian favourite in no time.
Ingredients
- 2 tbsp butter
- 3 garlic cloves
- 2 tbsp tomato paste
- 400 g can chopped tomatoes
- 75 ml vodka
- 240 g uncooked spaghetti
- ½ tsp red chili flakes
- 600 ml water
- Salt and pepper
- 120 ml double cream
- 110 g Pecorino Romano cheese
- Handful of fresh basil leaves
Instructions
- Put the butter in the pot and select Sauté. When the butter has melted, add the garlic and cook until fragrant.
- Add the tomato paste and cook, stirring frequently, until it begins to brown about 1 minute.
- Add the tomatoes and vodka and simmer for 1 minute to boil off some of the alcohol. Press Cancel.
- Add the spaghetti (you may need to snap in half), red chilli flakes and water, plus the salt and pepper, then use a wooden spoon to deglaze the base of the inner pot.
- Secure the lid and select the Pressure Cook function and adjust to Low pressure for 6 minutes.
- When the cooking time is up, quick release the pressure and remove the lid.
- Add the cream and stir to combine. Let the pasta stand in the pot, uncovered, for 5 minutes, stirring occasionally, to allow the sauce to thicken.
- Stir the cheese and basil into the pasta and season with more salt and black pepper.