March 6, 2023

Entrees

Spicy Vodka Pasta

This Spicy Vodka Pasta is not only quick and easy to make, but it's incredibly flavorful and delicious! It comes together in one pot and is ready in just about 30 minutes. Serve as is, or enjoy with your favorite protein.

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a bowl that is filled with vodka pasta that is topped with fresh basil and parmesan cheese.

Why You’ll Love This Recipe

Spicy Vodka Pasta is a great dinner recipe to make for those bust weeknights.
It comes together in just about 30 minutes.
Full of flavor and has a subtle kick to it.
Made with just a handful of ingredients that most of people have in their pantry.
It consists of pasta tossed in a creamy sauce made with onion, tomatoes, heavy cream, and vodka.
You can easily customize it to your taste!
Check out my Roasted Red Bell Pepper Pasta for another great idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Spicy Vodka Pasta. Scroll down to the recipe card for a full list of ingredients and instructions.

You can use any type of pasta shape that you’d like, I prefer a shell or rigatoni as it holds that sauce well you get you a great amount of flavor with each bite.

Yellow onion is going to add a ton of flavor and a great texture. You can also use white onion, but I would avoid red onion.

Use fresh garlic to maximize on the flavor.

I love to use freshly grated parmesan cheese as i believe it melts nicely into this pasta sauce.

You will need a high quality extra virgin olive oil.

Double concentrated tomato paste is going to add to the deep rich color while providing a delicious taste.

A touch of chili flakes adds a nice kick without it being too overpowering.

You can’t have vodka pasta without vodka! I love the brand Titos.

I added in some fresh tomatoes with the seeds removed for flavor and texture. Alternatively, you can add in a can of crushed tomatoes.

What makes this sauce so creamy is the heavy cream. You can use full fat coconut cream to make this sauce dairy free.

Salt and pepper to taste.

Italian seasoning adds a touch of herb flavoring.

all the ingredients that you need to make this vodka pasta in individual containers.

How To Make

ONE: Start by making the pasta according to package. Boil water, add in salt and cook pasta until it is cooked to your liking.

TWO: Next, in a large pot or dutch oven over medium heat, add in the EVOO. Then, add in the diced yellow onion and freshly minced garlic. Mix well for about 5 minutes or until onion starts to slightly brown in color.

diced yellow onion and freshly minced garlic added to a large pot.

THREE: Then, add in the entire tube of tomato paste. Mix well for about 5-7 minutes, or until the tomato paste deepens in color and starts to brown at the bottom. Add in the chili flakes, salt, pepper and italian seasoning.

FOUR: Next, pour in the vodka to deglaze the bottom of the pan. Scrape the bottom of the pan and mix well. Reduce heat to low.

the yellow onion, garlic, tomato paste and seasonings all mixed together in a pot.

vodka added to the pot to deglaze the pan.

FIVE: Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from the pasta pot and add that to the sauce pot, then immediately add in the heavy cream. Mix well. Add in the tomatoes last.

tomatoes and heavy cream added to the pot.

SIX: Using a strainer, grab the pasta and whatever pasta water comes with it, and add it into the sauce. Coat well and add in the parmesan cheese. Mix until pasta is fully incorporated into the sauce.

the sauce and cooked pasta mixed together until well combined.

SEVEN: Serve pasta with more parmesan cheese and fresh basil.

the plated vodka pasta that is topped with parmesan cheese and fresh basil.

Tips And Tricks

Read all the directions before starting so you are familiar with the steps.

Keep both pots close to one another so you don’t make a big mess when transferring the pasta to the sauce.

Save some pasta water incase your sauce is too thick and you want to thin it out.

This recipe is perfectly spicy with 1/2 tsp of chili flakes, but feel free to use less or more depending on your preference.

Rigatoni or shell pasta are the recommended pasta shapes for this dish, they will hold the sauce well so you get a good amount of flavor with each bite.

Use freshly grated parmesan cheese for best results.

Don’t want to add vodka? No worries, just simply leave it out!

How To Serve And Store

Serve this Spicy Vodka Pasta warm with more parmesan cheese and fresh basil slices.

Store in an airtight container in the fridge, and enjoy within 5-7 days.

an up close shot of the vodka pasta in a bowl that is topped with cheese and fresh basil.

Taste And Texture

This spicy vodka pasta has full of tomato flavor and has a very subtle but like kick of spice.

The texture is smooth, creamy and thick.

Frequently Asked Questions

Can I use a different pasta shape instead of rigatoni?

Yes, absolutely. Any shape will work, but I recommend rigatoni or shell.

Can I make this without vodka?

Absolutely. Simply just leave it out.

Is this dish super spicy as written?

I am not someone that does well with spice, and this dish had the perfect amount of spice. (In my opinion). Feel free to taste the sauce as you go and adjust to your liking.

Other Recipes You May Like

If you make these Apple Pie Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Spicy Vodka Pasta

5 based on 1 reviews

PIN RECIPE

PREP TIME:

15 minutes

COOK TIME:

15 minutes

TOTAL TIME:

30 minutes

Author - Hannah

Ingredients

1 cup yellow onion, diced about 1/2 yellow onion
5 cloves of garlic, minced
1/4 cup parmesean cheese
2 tbsp extra virgin olive oil
4.5 oz double concentrate tomato paste
1/2 tsp chili flakes
1/4 cup vodka
5 small campari tomatoes, seeds removed
3/4 cup heavy cream, can sub full fat coconut cream
Salt and pepper to taste
1/2 tsp italian seasoning
1 pound rigatoni
Basil and parmesan cheese to garnish

SCALE:

YIELDS:

6 servings

Directions

Start by making the pasta according to package. Boil water, add in salt and cook pasta until it is cooked to your liking.
Next, in a large pot or dutch oven over medium heat, add in the EVOO.
Then, add in the diced yellow onion and freshly minced garlic. Mix well for about 5 minutes or until onion starts to slightly brown in color.
Then, add in the entire tube of tomato paste. Mix well for about 5-7 minutes, or until the tomato paste deepens in color and starts to brown at the bottom.
Add in the chili flakes, salt, pepper and italian seasoning.
Next, pour in the vodka to deglaze the bottom of the pan. Scrape the bottom of the pan and mix well. Reduce heat to low.
Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from the pasta pot and add that to the sauce pot, then immediately add in the heavy cream. Mix well.
Using a strainer, grab the cooked pasta and whatever pasta water comes with it, and add it into the sauce. Coat well and add in the parmesan cheese. Mix until pasta is fully incorporated into the sauce.
Serve pasta with more parmesan cheese and fresh basil.

Notes

Read all the directions before starting so you are familiar with the steps.
Keep both pots close to one another so you don't make a big mess when transferring the pasta to the sauce.
Save some pasta water incase your sauce is too thick and you want to thin it out.
This recipe is perfectly spicy with 1/2 tsp of chili flakes, but feel free to use less or more depending on your preference.
Rigatoni or shell pasta are the recommended pasta shapes for this dish, they will hold the sauce well so you get a good amount of flavor with each bite.
Use freshly grated parmesan cheese for best results.
Don't want to add vodka? No worries, just simply leave it out!