Orange Vodka Pasta
Made using the power of 3: orange zest, orange juice and orange vodka, my orange vodka pasta is absolutely bursting with citrus flavours! It’s bright, creamy and fresh, with garlic and parmesan adding that perfect savoury depth to every single bite. This pasta is unique yet so comforting—exactly what you need when you’re craving something special!
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I wanted to create something special when I bought this bottle of orange vodka. Then orange season hit and I knew exactly what I needed to make! I’ve always loved a good lemon pasta and with oranges in season, it only made sense to turn them into a pasta dish! The zest infuses the oil with aromatic notes, the fresh juice adds a natural sweetness and the vodka just takes it to the next level. One bite of this pasta and I was sold—it’s fresh yet indulgent, creamy but light and just so, so goood!
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How to make this fresh zesty pasta?
Boil spaghetti (or pasta of choice) in heavily salted water and set it aside, reserving about a cup of that pasta water.
Take one ripe and juicy orange and using a vegetable peeler, remove three small strips of orange peel, avoiding the bitter white part. Thinly slice them to get the zest and set aside. Cut the orange in half and squeeze out the juice, discarding any seeds or fibres.
In a pan, heat up extra virgin olive oil and butter over low heat. Add the thinly sliced garlic and orange zest, letting them gently cook and infuse the oil with their flavours. Keep the heat low to avoid burning the zest as that can make the pasta taste bitter. This step gives the dish its deep citrus aroma.
Once the garlic turns golden, pour in the freshly squeezed orange juice, vodka and a splash of pasta water. Let this simmer for a few minutes so the alcohol can cook off and the sauce can develop its flavour. The vodka enhances the citrus notes, making everything taste more vibrant.
Add the cooked and drained pasta directly into the pan and toss it well, making sure every strand is coated in the garlicky, citrusy sauce. If needed, add a little more pasta water to loosen everything up. Turn off the heat and check for seasoning—adjust salt if necessary.
In a small bowl, whisk together fresh cream, parmesan and about 1/3 cup of pasta water. Adding pasta water at this stage helps emulsify the sauce, ensuring the cream doesn’t split when mixed into the warm pasta. Pour this creamy mixture into the pan and gently mix until the sauce turns silky and coats the noodles evenly. The residual heat will help the sauce thicken slightly without separating.
Transfer the pasta to a serving plate, top it with more parmesan and squeeze a little extra orange juice on top if you like an extra burst of citrus. Serve immediately and enjoyy!
Orange Vodka Pasta
Made using the power of 3: orange zest, orange juice and orange vodka, my orange vodka pasta is absolutely bursting with citrus flavours! It’s bright, creamy and fresh, with garlic and parmesan adding that perfect savoury depth to every single bite. This pasta is unique yet so comforting—exactly what you need when you’re craving something special!
servings
1
prep time
5 min
cook time
15 min
Ingredients
- 100 g uncooked spaghetti (or a pasta of your choice)
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 7 cloves garlic, thinly sliced
- 1 1/2 tbsp orange zest
- juice of 1 orange
- 1-2 tbsp vodka, optional but recommended
- 2 tbsp fresh cream
- 1 tbsp grated parmesan
- salt, to taste
Instructions:
- Boil water and heavily salt it. Add in the raw spaghetti and cook until al dente (for 8-10 minutes or according to package instructions). Drain the pasta and reserve about half a cup of pasta water.
- Using a vegetable peeler, remove three small strips from the orange skin. Try to avoid taking any white part from the inside. Thinly slice the peels to get orange zest. Keep aside.
- Cut the orange into half and squeeze out the juice, getting rid of fibre and seeds in the way.
- Heat a pan and add in the extra virgin olive oil and butter. Add in the thinly-sliced garlic and orange zest. Let these cook on the lowest heat for the oil to get infused with flavour. Do not burn or overcook the zest, the pasta might get bitter.
- Once the garlic is golden, add in the orange juice, vodka and a splash of pasta water. Let this simmer for a few minutes. Add in the cooked pasta and mix well and turn off the heat. Check for seasoning and correct if necessary.
- Mix together the fresh cream, parmesan and 1/3 cup of pasta water in a bowl. Add this creamy mixture to the pasta and gently fold.
- Remove the pasta on the serving plate, topped with more parmesan and squeeze some more orange juice on top if desired. Enjoy!
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Leave a Comment
It’s so so good as you said I’m in love with this recipe . It has such an unique taste . Keep posting these delectable recipes. Lots of loveeee
Response from shivangi kooks
I love that you love it!!! yay thank you 🍊
I tried making the pasta yesterday and it was absolutely great. The sweet and the tang went so well. One of the most unique pasta ever
Response from shivangi kooks
Yayyy so so happy to hear that 🍊
