Vodka & Wild Mushroom Linguine Recipe

Cook linguine

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add linguine and cook until very al dente (about 1–2 minutes less than package instructions), stirring occasionally. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

While pasta water heats, heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When foaming subsides, add the sliced mushrooms in a single layer (work in batches if necessary). Let mushrooms brown without stirring for 2–3 minutes, then stir and continue browning until golden and any liquid has evaporated, about 4–6 minutes total per batch. Season lightly with salt and pepper.

Push mushrooms to the side, add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Reduce heat to medium. Add diced shallots and cook until softened and translucent, about 2–3 minutes. Add minced garlic, thyme leaves and red pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Increase heat to medium-high. Add tomato paste and cook, stirring, for 1–2 minutes to caramelize and deepen flavor.

Carefully add the vodka (stand back as it may flame if pan is very hot). Bring to a simmer and cook until reduced by about half, about 3–4 minutes.

Add the white wine and simmer until reduced by half, another 3–4 minutes. Pour in the stock and simmer 2–3 minutes to meld flavors.

Reduce heat to low and stir in the heavy cream. Simmer gently until sauce thickens slightly, about 3–5 minutes. Taste and season with salt and freshly ground black pepper.

Add the drained linguine directly to the skillet with the sauce and mushrooms. Toss to combine. If the sauce seems tight, add reserved pasta water a 1/4 cup at a time until you reach a glossy, coating consistency (use 1/2–1 cup as needed).

Stir in grated Parmesan until melted and incorporated. Add lemon zest and chopped parsley; toss to combine. Adjust seasoning with salt and pepper to taste.

Divide among 4 plates (servings). Garnish with extra Parmesan and a few additional parsley leaves. Serve immediately.