‘The Pioneer Woman’: Ree Drummond’s Pasta Alla Vodka Is Wildly Good: ‘Lord Have Mercy’

Ree Drummond has a soft spot for pasta. She has admitted numerous times on her Food Network show The Pioneer Woman that she adores it in all shapes and preparations. However, in particular, there is one sauce that is a favorite. Drummond pairs it with pasta in all types of shapes and sizes. Pasta Alla Vodka combines tomatoes, cream, and vodka to elevate a typical pasta dish into something extraordinarily delicious.

Ree Drummond cooks in her kitchen at the lodge on 'The Pioneer Woman' television show.
Ree Drummond in her kitchen at the lodge featured on “The Pioneer Woman” television show | Discovery Press/Food Network

‘The Pioneer Woman’ star talks about her deep and abiding love for pasta

Drummond subsequently elaborated about her love for this particular carbohydrate in her book; The Pioneer Woman Cooks Dinnertime.

“I’ve never not loved pasta,” the Food Network personality claimed.

“Pasta, I’ve never loved not loving pasta. You get the idea. Just gimme a noodle, and I’m a noodle in your hands,” Drummond quipped.

“Want to win friends and influence people? Serve one of these simple-and-scrumptious pasta dishes! In my world, pasta cures just about anything that ails ya, even ails ya don’t even have. And if that didn’t make any sense, it’s only because I haven’t had my pasta yet today,” The Pioneer Woman star concluded.

Ree Drummond admits Pasta Alla Vodka is ‘scrumptious’

Pasta with Tomato Cream Sauce is similar to Pasta Alla Vodka without the alcohol included in the sauce.,

On her Pioneer Woman website, Ree Drummond wrote that Pasta Alla Vodka is “scrumptious.”

“I’m a raging tomato-cream-sauce fiend anyway, but this one…there’s just something about it,” the Food Network star claimed.

“Normally, I’d use white wine in a pasta sauce rather than vodka, and that’s also scrumptious. It’s difficult for me to describe the difference between the flavor of this dish when you use vodka vs. wine, but I’ll try. When you cook this sauce with wine, it leaves that delicious “winey” aftertaste—that satisfying “mmmm…wine” flavor that’s unmistakable and wonderful,” she elaborated.

However, Drummond explained that when one uses vodka in a dish, there’s a cleanness to it—a slight sharpness.

“Not a bitterness at all. I’m always surprised at how mild the final sauce is, considering it has a cup of the sharp stuff in it. But it’s mild. And each bite has a really clean finish, a perfect ending,” Drummond concluded.

How to make Ree Drummond’s Pasta Alla Vodka

Cheesy Baked Ziti is baked tomato-based pasta with lots of gooey melted cheese as both a filling and topping.

While it appears that making such a beloved restaurant staple would be considered difficult, creating the cream-based sauce for Pasta Alla Vodka is relatively simple.

The ingredient list may appear lengthy but is basic to most homes.

These include pasta, olive oil, butter, onion, garlic, tomato puree, and vodka.

Also needed are heavy cream, red pepper flakes, salt, pepper, and grated parmesan cheese.

After making the thick and luscious sauce, toss with your pasta of choice.

According to Drummond, all that is left to do is “eat it out of the serving bowl. Faint. Repeat as needed.”

The complete recipe for Ree Drummond’s Pasta Alla Vodka can be found on the Pioneer Woman website.

The Pioneer Woman airs Saturdays at 10 a.m. EST on the Food Network.

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