Spicy Vodka Pasta (VIDEO)
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This restaurant quality Spicy Vodka Pasta is creamy, savory, and so delicious! Best part is that it comes together in under 20 minutes!
A Note from CJ
Spicy Vodka Pasta is so easy!
The first time I had Spicy Vodka Pasta was at the famous Jon & Vinny’s restaurant in LA – it was delicious but I knew I could recreate it at home! I love how pastas feel so special but are so easy to make (this one comes together in under 20 minutes!)
If you love pastas as much as I do, try my recipes like Carbonara, Fettuccine Alfredo, Cacio e Pepe, Shrimp Scampi Pasta, Linguine with Clams, Garlic Noodles, Pasta al Limone, Spaghetti and Meatballs or Cherry Tomato Pasta!
This has been one favorite recipes to use when having a large group over and want to make something quick. It’s always a crowd pleaser and is fast as leftovers too!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- vodka – Don’t be scared of the vodka in this recipe! It will get cooked off and will NOT leave any kind of alcoholic taste. The vodka keeps the cream from separating and adds depth to the sauce and concentrates the flavors.
- tomato paste – I use tomato paste and not canned tomatoes because tomato paste is more concentrated (making this sauce extra flavorful) and the texture is smoother/creamier with paste (versus tomatoes).
- pasta – I used cascatelli but you can use any pasta of your choice – I recommend using a short pasta that has ridges to pick up as much sauce.
- crushed red pepper flakes – adjust this to your spice preference.
- parmesan cheese – grate your own cheese for best results.
How to Make Spicy Vodka Pasta
Cook Aromatics, Add Tomato Paste, Vodka, and Heavy Cream – Heat olive oil in a large pan or dutch oven over medium heat. Add shallot, grated garlic, and crushed red pepper. Cook and sweat until fragrant (about 2-3 minutes) being careful not to brown the shallor or garlic. Add the tomato paste, season with salt and pepper, and cook until dark red and caramelized, about 5 minutes. Add vodka to deglaze the pot and cook for 1-2 minutes until the alcohol has cooked off. Add the heavy cream and mix to combine.
Cook Pasta and Mix with Sauce (with Pasta Water, Parmesan, Butter, and Basil) – In a separate large pot of boiling water, salt the pasta water (I use 1 tbsp of kosher salt per quart of water) and cook pasta to al dente according to package directions. Strain from the water and immediately add it to sauce along with any water that comes with the pasta as you transfer it. Add a 1/2 ladle of pasta water, parmesan, butter and fresh basil and mix over low heat until the pasta is glossy and the sauce has thickened slightly, about 2-3 minutes. Serve immediately with more parmesan and enjoy!
PRO TIPS
CJ’S Recipe Tips
Save your pasta water – the sauce will thicken over time, especially when mixed with the pasta, so save some of the pasta water to loosen as needed and create the creamy consistency you want just before serving.
Serve your pasta in warmed bowls – I always recommend this for sauces with cream or parmesan cheese, as the sauce will thicken faster when sitting in a cold bowl. How I warm up bowls is with the leftover hot pasta water (or use fresh hot water, if you don’t have enough) and then dump the water out right before serving (to keep my bowl warmed for as long as possible).
If you tried this Spicy Vodka Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spicy Vodka Pasta (VIDEO)
Ingredients
- 1/2 cup olive oil
- 1 shallot, medium, finely chopped
- 5 cloves garlic, grated
- 12 oz tomato paste
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp vodka
- 1.5 cup heavy cream
- 1 tsp crushed red pepper flakes
- 1 lb pasta, I like a curved or tube pasta like Rigatoni, Cascatelli, or Mezzi Rigatoni
- 2 oz parmesan cheese, freshly grated
- 2 tbsp unsalted butter, unsalted
- 2-3 sprigs basil
Instructions
- Heat olive oil in a large pan or dutch oven over medium heat. Add shallot, grated garlic, and crushed red pepper. Cook and sweat until fragrant (about 2-3 minutes) being careful not to brown the shallor or garlic.
- Add the tomato paste, season with salt and pepper, and cook until dark red and caramelized, about 5 minutes.
- Add vodka to deglaze the pot and cook for 1-2 minutes until the alcohol has cooked off. Add the heavy cream and mix to combine.
- In a separate large pot of boiling water, salt the pasta water (I use 1 tbsp of kosher salt per quart of water) and cook pasta to al dente according to package directions. Strain from the water and immediately add it to sauce along with any water that comes with the pasta as you transfer it.
- Add a 1/2 ladle of pasta water, parmesan, butter and fresh basil and mix over low heat until the pasta is glossy and the sauce has thickened slightly, about 2-3 minutes. Serve immediately with more parmesan and enjoy!
Video
Notes
- vodka – Don’t be scared of the vodka in this recipe! It will get cooked off and will NOT leave any kind of alcoholic taste. The vodka keeps the cream from separating and adds depth to the sauce and concentrates the flavors.
- tomato paste – I use tomato paste and not canned tomatoes because tomato paste is more concentrated (making this sauce extra flavorful) and the texture is smoother/creamier with paste (versus tomatoes).
- pasta – I used cascatelli but you can use any pasta of your choice – I recommend using a short pasta that has ridges to pick up as much sauce.
- crushed red pepper flakes – adjust this to your spice preference.
- parmesan cheese – grate your own cheese for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Spicy Vodka Pasta recipe was originally published in February 2022, and updated in February 2026.
Found the perfect spicy vodka recipe!
This has been one favorite recipes to use when having a large group over and want to make something quick. It’s always a crowd pleaser and is fast as leftovers too 🙂