Spicy Cottage Cheese Pasta Alla Vodka
Updated August 14, 2026
Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
- Ready In
- 45 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Salt
4 tablespoons extra-virgin olive oil, divided
2 shallots, roughly chopped
2 garlic cloves, roughly chopped
1 cup (5 ounces) cherry or grape tomatoes
1 (4.5-ounce) tube tomato paste (or a 6-ounce can)
1 teaspoon crushed red pepper
½ cup vodka
1 pound mezze rigatoni or other short tubular pasta
1 cup (8 ounces) whole-milk cottage cheese, at room temperature
1 cup (2 ounces) grated Parmesan, more for serving
Black pepper
Torn fresh basil leaves, for serving
Nutritional analysis per serving (4 servings)
101 grams carbs; 19 milligrams cholesterol; 775 calories; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 7 grams fiber; 757 milligrams sodium; 29 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Set a large pot of generously salted water over high heat to bring to a boil.
- Step 2
Meanwhile, heat 2 tablespoons olive oil in a large, high-sided stainless steel skillet over medium-low. Add the shallot and garlic and cook gently, stirring occasionally, until meltingly soft and just slightly bronzed, 10 minutes.
- Step 3
Increase heat to medium and add the cherry tomatoes. Cook, stirring often, until the tomatoes start to slump, wrinkle and burst, 5 to 7 minutes. Gently press on the tomatoes as they soften to encourage their rupturing.
- Step 4
As the tomatoes cook, add the pasta to the boiling water and cook according to package directions for al dente. When it is cooked, reserve 2 cups pasta water, drain the pasta and transfer it back to the pot. Cover to keep warm.
- Step 5
Once the tomatoes are starting to wrinkle and burst, add the tomato paste and crushed red pepper and cook, stirring frequently, until the paste deepens in color like the descending shades of a paint swatch, and the pan is slicked with a terracotta oil, 4 to 5 minutes. Deglaze the pan with vodka, stirring carefully to scrape up any stuck-on bits from the bottom of the pan, and simmer for 1 minute to reduce to a jamlike consistency. Transfer this mixture to the bowl of a food processor and let cool slightly.
- Step 6
To the food processor add the cottage cheese, Parmesan, remaining 2 tablespoons olive oil and a few cracks of black pepper, and blend until smooth — not a chunk in sight! This could take a few minutes, stopping once halfway through to scrape down the sides.
- Step 7
With the processor running, slowly drizzle in 1½ cups of the reserved pasta water, about ½ cup at a time, until well combined and glossy. Taste and adjust seasoning as necessary.
- Step 8
Transfer the sauce to the pot with pasta and toss vigorously off heat, adding a little more pasta water a tablespoon at a time — you don’t want the sauce to curdle — to loosen it up if desired. Serve topped with more black pepper and Parmesan, and garnish with torn basil.
Private Notes
Comments
Bravo to the writer: “stirring frequently, until the paste deepens in color like the descending shades of a paint swatch, and the pan is slicked with a terracotta oil,”!!!!
This was a hit with my family! In response to some of the comments: The recipe calls for whole milk cottage cheese at room temperature and processing it a few minutes until there were no lumps. I did it in my Vitamix and checked it a couple times. After a few minutes, it was silky smooth. We loved that the sauce is both creamy and more healthy than adding cream. This recipe is a keeper and will probably become a family favorite easy pasta meal.
Cottage cheese is delicious in its own right and is higher protein and lower in fat than ricotta. Why not try the recipe the way it’s written before suggesting ways “it would be better.” (I personally can’t tolerate dairy, but I am inspired by this recipe to try something similar with tofu. Will it be better? Probably not. It will be its own thing.)
We love this sauce for pasta - but, wondering if perhaps I didn't let it blend long enough. There are still very small (tiny) white specs where the cottage cheese did not truly emulsify with the hot water...does not impact taste. I only notice it for the texture. Will try making with other brands of cottage cheese and see if that changes.
Superb.It is a keeper!
Delicious but I think the vodka overwhelms. I’d cut it half next time.