One-Pot Orzo alla Vodka (Easy & Creamy)
This easy orzo alla vodka recipe features tender orzo pasta simmered right in a silky vodka sauce. One pot, simple steps, and big flavor make this a must-try twist on classic penne alla vodka.
Equipment
- Large sauté pan or deep skillet
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil
- 1 small shallot finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- ½ teaspoon kosher salt
- 4 tablespoons ¼ cup tomato paste
- ½ cup vodka
- 1 cup dry orzo
- 2 ½ cups vegetable or chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese plus more for serving
- 1 tablespoon unsalted butter
- Fresh basil or parsley for garnish
- Black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and cook for 3–4 minutes, until softened. Stir in the minced garlic, ½ teaspoon red pepper flakes (if using), and ½ teaspoon kosher salt. Cook for 30 seconds, until fragrant.
- Stir in 4 tablespoons (¼ cup) tomato paste and cook for about 2 minutes to caramelize. Pour in ½ cup vodka and stir, scraping up any bits stuck to the pan. Let it simmer for 2–3 minutes to cook off the alcohol.
- Stir in 1 cup dry orzo. Add 2 ½ cups broth and bring to a simmer. Reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in ½ cup heavy cream, ½ cup grated Parmesan, and 1 tablespoon butter. Cook for another 2–3 minutes, stirring gently, until creamy and luscious.
- Taste and season with black pepper. Spoon into bowls and top with extra Parmesan and chopped fresh basil or parsley.
Notes
- Toast the tomato paste properly:
Give the tomato paste a full 2 minutes over medium heat to deepen its flavor and create those flavorful brown bits at the bottom of the pot before adding the vodka. - Keep a close eye while simmering:
Orzo can stick fast if left alone—stir every couple of minutes to keep the pasta moving and ensure a creamy, even cook without burning. - Adjust the creaminess at the end:
If the sauce tightens up too much after the orzo is done, stir in an extra splash of chicken broth or a little more heavy cream off the heat to loosen it back to that perfect silky texture.
Nutrition Facts
Calories: 475kcalCarbohydrates: 35gProtein: 11gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 55mgSodium: 1196mgPotassium: 339mgFiber: 2gSugar: 5gVitamin A: 954IUVitamin C: 4mgCalcium: 156mgIron: 1mg
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