Monday, May 10, 2021 8 mins read

Monday, May 10, 2021 8 mins read

Pasta alla Vodka featuring Ogden’s Own Distillery

Don’t worry, you don’t have to share.

Ogden’s Own Distillery’s gears started turning in the early 2000s when founder Tim Smith was fiddling with recipes. He landed on a recipe that would become their Underground Herbal Spirit. With a product in hand, Tim needed a distillery to back it. With some help from Steve Conlin, they opened the doors to Ogden’s Own Distillery in 2009.

Ogden’s Own Distillery distills corn using Utah mountain spring water from a hidden spring in the beautiful Ogden Canyon. The hidden spring is inaccessible by vehicle, so they hike the water out five gallons at a time. The resulting light, peppery and creamy craft vodka is well worth the lengthy expedition - and perfect for adding to a pasta dish.

Make a classic dish with craft spirits below! Ogden’s Own Distillery’s Five Wives Vodka adds an extra pep to this delicious Vodka Penne dish.

You’ll Need:

3 Tbsp. Butter

1 Shallot, Minced

2 Garlic Cloves, Minced

½ c. Tomato Paste

1 Tbsp. Crushed Red Pepper Flakes

3 Tbsp. Five Wives Vodka

Kosher Salt

1 lb. Penne Pasta

1 c. Heavy Cream

1 c. Freshly Grated Parmesan Cheese

Fresh Basil Leaves


Ready in 40 minutes. Serves 4. In a large skillet over medium heat, melt butter. Combine shallot and garlic and cook for 4-5 minutes until softened. 

Add in tomato paste and red pepper flakes. Cook for 5 minutes, stirring frequently until all is mixed and beginning to darken.

Add in vodka and stir thoroughly; turn heat to lowest setting.

Meanwhile, cook the pasta according to the package directions. Save 2 cups of pasta water before draining.

Bring sauce back up to medium heat and add ¼ cup of pasta water and the heavy cream. Stir to combine.

Add half the parmesan and stir till melted, then add the cooked pasta. Continue to add pasta water if needed.

Garnish with fresh basil leaves and serve. Bon Appetit!