Garlic Confit Vodka Pasta

This Garlic Confit Vodka Pasta is a dream for garlic lovers—rich, creamy, and full of bold flavor. Homemade garlic confit adds a mellow, caramelized punch to the tomato and vodka base. Finished with Parmesan and fresh herbs, this dish strikes the perfect balance between comfort and decadence. Whether you’re cooking for date night or treating yourself, this one-pot wonder delivers big flavor with minimal effort.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 3 plates

Calories: 1,534 kcal per serving

Ingredients

1 - whole garlic
1 cup - olive oil
salt
½ lb - dry pasta
2 tablespoons - unsalted butter
1 tbsp - garlic confit oil
4 tablespoons - tomato paste
1 ½ shot - vodka
1 ½ cups - heavy cream
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - dried parsley
½ cup - grated Parmesan cheese
¼ cup - reserved pasta water

Instructions

Peel garlic and place in a small pan. Cover with olive oil and a dash of salt. Simmer on medium-low for 15–25 minutes until garlic is soft and lightly golden.
Remove garlic cloves and set aside. Reserve oil for cooking.
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a skillet, melt butter with 1–2 tbsp garlic confit oil over medium heat.
Add several cloves of garlic confit and smash them into a paste using a spoon or fork. Cook for 1–2 minutes.
Add tomato paste and stir until it darkens and mixes well with the garlic, about 2–3 minutes.
Deglaze with vodka and stir until mostly evaporated, about 1–2 minutes.
Whisk in 1 cup heavy cream and simmer for 5–7 minutes to let the alcohol cook off.
Add remaining 1/2 cup cream, garlic powder, onion powder, dried parsley, salt, and pepper.
Toss in the cooked pasta, Parmesan cheese, and a splash of reserved pasta water. Stir until creamy and smooth.
Serve topped with more Parmesan and black pepper if desired.

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