Vodka pasta has become the latest foodie trend to take the internet by storm, with even celebs like supermodel Gigi Hadid whipping up their own versions of the dish.
Despite its recent surge in popularity, vodka pasta isn’t a new invention – it’s been around since at least the early 1970s, and its earlier origins remain a mystery.
The dish has not only been a hit in upscale eateries but also on social media, where people have been eagerly trying out recipes and sharing their culinary exploits online.
Heinz teamed up with Absolut Vodka in 2023 to launch a ready-made vodka pasta sauce. The collaboration was a massive success, with the sauce selling out within four days and some savvy buyers flipping jars on eBay for as much as £250.
A Heinz spokesperson revealed the company was bombarded with messages from fans clamouring for the sauce, with one enthusiast saying they’ve “been desperately trying to get it” and many others asking: “Will you be restocking?” The queries have persisted for over a year.
Curious about the buzz, I managed to snag two jars of the sought-after sauce and couldn’t wait to dive into the tomato-vodka delight. For those looking to try it, Heinz’s vodka tomato sauce is available at Waitrose for £1.50 or on the Heinz To Home website for £2.50.
I’m a big fan of anything tomato-based, carb-heavy, and I do enjoy a sneaky vodka lemonade on the weekends, so it’s safe to say I was looking forward to this. However, I made a mistake by using spaghetti; Penne Alla Vodka is the traditional dish, so next time I’ll choose penne pasta tubes.
The Heinz Absolut sauce meant there wasn’t much for me to do other than cook my pasta and warm up the sauce. I began by boiling some water in a pan and when it started to bubble, I added some spaghetti I had in my cupboard from Co-Op.
Once the pasta was soft and my stomach was growling, I drained the water and set the spaghetti aside. Using the same pan, I poured two pots of the tomato and vodka sauce in and cooked it for about five minutes on medium heat.
I stirred it a few times and heated it a bit longer before adding in some garlic granules, ground pepper, and basil flakes for extra flavour. Then I added the spaghetti and mixed everything together before serving.
A representative for Heinz explained that during the cooking process, most of the alcohol from the vodka evaporates, enhancing the volatile flavour compounds already present in the tomatoes and creating a rich texture that perfectly balances the creamy notes with the rich tomato and fragrant basil.
I eagerly slurped up the pasta drenched in a generous amount of sauce. It was a creamy delight. Initially, it tasted like your typical tomato pasta sauce, but the vodka was the secret ingredient that enhanced the flavours and amplified the aroma of the dish. The vodka didn’t hit my taste buds immediately, but it left a pleasant aftertaste.
I savoured every last bite and luckily, I had made enough for my partner to have a serving, with some leftovers to boot. Vodka pasta for lunch? Absolutely.
However, while many people have claimed that vodka pasta is the best thing they’ve ever tasted, for me, it doesn’t quite surpass a classic carbonara or penne arrabbiata. But for a change, I would certainly prepare it again or order it at a restaurant.
Rating: 8/10
