Vodka Spiked Spaghetti

I don’t know about you but I happen to love simple recipes that pack a punch. For instance, pasta is an easy dinner any weeknight. I was not one of those kids that loved pasta growing up either in fact I detested it. However, every week, without fail, my mom would make spaghetti. I ate it, but I never understood why we had to have it. I mean, I would have rather had fried shrimp and French fries.

You don’t know this, but I’m chuckling out loud because now it all makes sense. You see, my mom was a hard-working woman who not only had to work a hard day each day, but also had to juggle a picky eater, she had to maintain a household and a husband. She was an amazing mom and woman; she still is. But I never appreciated that spaghetti each week. It was a humble meal, but it was hot and she always put a little twist on it.

I always thought we were having spaghetti because she liked it and wanted to have it for dinner, which annoyed me because I did not want it. I remember she used to pile her plate with spaghetti and top it off with a bunch of grated Parmesan cheese. I do that now, you know. Often times I wonder if it is because my mom did it or if it was the beginning of my love for cheese. I still do that to this day – pile a load of cheese on my spaghetti. It reminds me of my mom. It makes me thankful that she took the time to make me a hot dinner after a hard days work. She could have easily come home and made me a peanut butter and jelly sandwich; I was lucky!

As I got older I realized pasta was not so bad. I actually like it and crave it now, especially with my individual twists. I try not to use bottled sauces, so my pasta usually comes in different sauce flavors so I don’t get bored with it. Take a look at my newest addiction.



Nutritional Value:
Servings: 4
Serving Size: 2 ounces pasta
Calories: 421.7
Fat: 11 g
Carbohydrates: 52.3 g
Fiber: 5.5 g
Protein: 9.1 g
Points+: 9


 Recipe Adapted from 6 Bittersweets

  • ½ pound dry angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • ½ cup finely chopped onion
  • ½ teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • ½ teaspoon chicken bouillon
  • ½ cup vodka
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • ¼ cup whipping cream
  • ¼ cup half & half
  • 3 tablespoons thinly sliced fresh basil
  • Salt &pepper
  • Grated Parmesan cheese, to garnish



  • Cook the pasta according to the package directions. Drain & keep warm.
  • Heat oil in a large nonstick skillet over medium high heat
  • Add onion to pan, sauté 4 minutes or until tender
  • Add pepper, garlic and bouillon, sauté 1 minute
  • Add vodka and bring to a boil
  • Reduce heat, and simmer 3 minutes or until liquid is reduced by about half
  • Stir in 1/3 teaspoon salt, pepper and tomatoes then bring to a boil
  • Reduce heat and simmer 15 to 20 minutes
  • Remove skillet from heat and let cool slightly
  • If you have an emulsion blender, puree the sauce in the pan {otherwise, place tomato mixture in blender and process until smooth.}
  • Return tomato mixture to pan. Mix in the cream, and then cook the sauce for 2 minutes over medium heat, stirring constantly
  • Remove from heat. Stir in cooked pasta & basil.
  • Serve & Enjoy!!