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Vodka pasta has become the latest foodie trend to take the internet by storm, with even celebs like supermodel Gigi Hadid whipping up their own versions of the dish.

Despite its recent surge in popularity, vodka pasta isn’t a new invention – it’s been around since at least the early 1970s, and its earlier origins remain a mystery.

The dish has not only been a hit in upscale eateries but also on social media, where people have been eagerly trying out recipes and sharing their culinary exploits online.

Heinz teamed up with Absolut Vodka in 2023 to launch a ready-made vodka pasta sauce. The collaboration was a massive success, with the sauce selling out within four days and some savvy buyers flipping jars on eBay for as much as £250.

A spokesperson from Heinz indicated that the company received numerous messages from enthusiasts who were eager for their sauce, with one fan expressing that they’ve “been desperately trying to get it.” Several people have been questioning, “Will you be restocking?” These inquiries have been ongoing for more than a year.

Driven by the growing enthusiasm, I acquired two jars of this much-acclaimed sauce and was eager to taste the tomato-vodka fusion. Those interested in trying this can find Heinz’s vodka tomato sauce at Waitrose for £1.50 or on the Heinz To Home website for £2.50.

I have a penchant for tomato-based, carb-rich foods and occasionally enjoy a vodka lemonade on weekends, so my anticipation was high. However, my culinary experiment with spaghetti was a misstep; Penne Alla Vodka traditionally uses penne pasta tubes, which I’ll opt for next time.

The Heinz Absolut sauce meant there wasn’t much for me to do other than cook my pasta and warm up the sauce. I began by boiling some water in a pan and when it started to bubble, I added some spaghetti I had in my cupboard from Co-Op.

Once the pasta was soft and my stomach was growling, I drained the water and set the spaghetti aside. Using the same pan, I poured two pots of the tomato and vodka sauce in and cooked it for about five minutes on medium heat.

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I stirred it a few times and heated it a bit longer before adding in some garlic granules, ground pepper, and basil flakes for extra flavour. Then I added the spaghetti and mixed everything together before serving.

A spokesperson from Heinz detailed that the vodka mostly evaporates during the cooking process, which helps to heighten the inherent flavors in the tomatoes and generates a richer texture that adeptly melds the creamy aspects with the deep tomato taste and aromatic basil.

The pasta, soaked in a plentiful layer of sauce, provided a creamy culinary experience. At first, it seemed akin to any standard tomato pasta sauce, but the introduction of vodka elevated the flavor profile and intensified the dish’s scent. The vodka’s impact was subtle at first yet left a lingering, enjoyable aftertaste.

Each bite was relished thoroughly, and fortunately, there was enough prepared for my partner to enjoy a portion, with some remaining for future meals. Vodka-infused pasta for lunch was a definite yes.

While many have hailed vodka pasta as the pinnacle of culinary delight, in my view, it doesn’t topple the classic favorites like carbonara or penne arrabbiata. Nevertheless, I’d readily make it again or opt for it in a dining setting for a taste variation.

Rating: 8/10