Spicy Vodka Pasta Recipe

4.75 from 8 votes

This Spicy Vodka Pasta is made with tomato paste, vodka, heavy cream, Parmesan, and red pepper flakes for a rich, creamy sauce with plenty of heat. Ready in just 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American, Italian

Keyword: pasta, sauce, vodka pasta

Servings:

Calories: 601kcal

Author: Sharon Farnell

Equipment

large skillet

Ingredients

½ lb rigatoni or orecchiette pasta
4 tablespoon butter
1 small red onion, finely diced
salt and fresh ground pepper, to taste
6 garlic cloves, thinly sliced or minced
½ cup tomato paste
¼ cup vodka
1 ½ teaspoon red pepper flakes (start with ¼ teaspoon and build up for a less spicy pasta)
2 cups heavy cream
¼ cup reserved pasta water
1 cup fresh grated parmesan cheese, plus more for serving
fresh basil leaves, for serving

Instructions

Boil pasta according to package directions for al dente in a large pot of salted water. Salt the water well before cooking the pasta (about 1 tablespoon for a ½ lb of pasta). You can either drain the pasta and reserve the pasta water, or use a spider skimmer and add the pasta water to the pasta at the end right from the pot.
Heat butter over medium-low heat in a large, deep sauté pan.
Add the onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
Add the garlic, stir and cook until just fragrant, 1 minute.
Add the tomato paste and cook stirring occasionally, until darkened in color, 5 minutes.
Add the vodka and cook until evaporated, about 1 minute.
Add the heavy cream and red pepper flakes. Cook, stirring well occasionally for 2-3 minutes, until slightly thickened
Add the drained cooked pasta and reserved pasta water, and toss to coat.
Turn off heat, add parmesan and stir.
Serve with additional grated parmesan and fresh basil leaves.

Video

Notes

Pasta: Orecchiette, rigatoni, penne, shells, or another short pasta all work well.
Tomato paste: Cook it for the full 5 minutes, until deep red, for the best flavor.
Vodka: Cook for about 1 minute to reduce before adding the cream. For an alcohol-free version, substitute vegetable broth or water.
Spice level: Start with ¼ teaspoon red pepper flakes for a milder sauce and add more to taste.
Pasta water: Reserve some before draining. Add just enough to loosen the sauce and help it cling to the pasta.
Cream: Stick with heavy cream for the smoothest, richest sauce.
Parmesan: Remove the pan from the heat before stirring it in so it melts smoothly.
Storing. Store any leftover pasta in airtight container in the refrigerator for up to 4 days.
Reheating. To reheat the Spicy Pasta Alla Vodka, warm through in a pan gently with a bit of added water or cream. You can also microwave the pasta in 30 second intervals, stirring as you go until desired temperature is reached.

Nutrition