One-Pot Spaghetti Alla Vodka
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 18 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 27 milligrams
- Sodium
- 810 milligrams
- Carbohydrates
- 80 grams
- Dietary Fiber
- 8 grams
- Protein
- 18 grams
- Sugar
- 9 grams
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 bunch Swiss chard, stems thinly sliced and leaves chopped
Kosher salt
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/3 cup vodka
1 15-ounce can crushed tomatoes
12 ounces spaghetti, broken in half
1/3 cup heavy cream
1/4 cup shredded parmesan cheese, plus more for topping
1 cup cherry tomatoes, halved
Directions
- Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
- Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
- Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.