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
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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.
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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,”!!!!
Immersion blender the cottage cheese in its tub. Comes out smoother than with a blender or food processor and less clean up. Can also use the immersion blender for the sauce itself
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.
Loved the idea, but sadly, I thought this was just OK. My boyfriend said it tasted like the box mac & cheese version of pasta vodka. Since it creates a decent number of dishes (I truly hate washing the food processor) and the recipe is a bit fussier than regular vodka sauce, I don't think I'll make it again.
It would be helpful to give a quantity to the shallots rather than just "two shallots."
I saw this recipe as a very quick weeknight dish, but felt it would’ve been so much better if I didn’t rush it TOO much. I’d recommend taking the time to cook down the paste to the color recommended shade (beautiful description btw) and also be very careful not to overcook the shallot and garlic. I had no issue blending it in a vitamix after leaving the cottage cheese out for like 40m before cooking. I also used Banza brand chickpea rigatoni because we have gf eater in the house, but he didn’t end up liking the sauce and the think the flavor would be much better with what pasta. I enjoyed this a lot, but my sauce was a little bitter so I’m excited to make it again with more of my attention!