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An overhead shot of a serving of spicy vodka pasta in a shallow white bowl on a white tablecloth. A second bowl of pasta, a side salad and a plate of garlic bread sit alongside the pasta.

25-Minute Spicy Pasta alla Vodka (From-Scratch & Fuss-Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4-6 1x
  • Category: Pasta Recipes, Main Dishes
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Once you learn how easy it is to make Spicy Pasta Alla Vodka from scratch, you’ll never go back to store-bought!

This recipe uses Calabrian chili peppers, tomato paste, and sun-dried tomatoes to create a lusciously creamy homemade vodka sauce with the perfect kick of heat. Toss with twirly fusilli for a quick, restaurant-worthy vodka pasta, ready in 25 minutes or less.

Perfect for weeknights, date nights, and cozy entertaining!

Ingredients

Scale
  • 16 ounces dried fusilli or short pasta of choice
  • 3 tablespoons olive oil
  • 1 large shallot (or ½ small yellow onion), finely diced
  • 6 cloves garlic, finely chopped or grated
  • 4 sun-dried tomatoes, finely chopped
  • 2 tablespoons finely chopped Calabrian chilis (or up to 2 teaspoons crushed red pepper flakes)
  • 2 teaspoons dried Italian seasoning
  • 6 ounces tomato paste (preferably double concentrated)
  • ½ cup vodka
  • 1 cup heavy cream
  • ½ cup finely grated parmesan cheese
  • kosher salt and ground black pepper, to season

Instructions

  1. Prep: Bring a large pot of water to a boil. Since this is a fast-paced recipe, it’s also helpful to prepare all ingredients before you begin cooking: chop the vegetables, open the tomato paste, measure the liquids, and place everything within easy reach of your stovetop.
  2. Bloom the aromatics: As the water comes to a boil, begin the vodka sauce. Add the olive oil to a large skillet (stainless or cast iron preferred) over medium heat. Once shimmering, stir in the shallot and season with ½ teaspoon kosher salt. Cook, stirring occasionally, for 3-4 minutes until softened and fragrant. Stir in garlic, sun-dried tomatoes, Calabrian chilis, and Italian seasoning. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low.An overhead shot of aromatics cooking in olive oil in a large white pan atop a white marbled surface.
  3. Boil the pasta: Once the water reaches a rolling boil*, generously salt it (*ideally just as you finish Step 2). Add the fusilli. Cook, stirring occasionally to prevent sticking, to al dente according to package directions. Reserve 1 ½ cups of starchy pasta water before draining the pasta. Do not rinse; set aside. Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!An overhead shot of fusilli pasta in a large white pot atop a white marbled surface.
  4. Simmer the vodka sauce: Meanwhile, as the pasta boils, prepare the vodka sauce. Stir the tomato paste into the skillet, coating the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly. Deglaze the pan by slowly pouring in the vodka while using a wooden spoon to scrape up any browned bits from the bottom. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed.An overhead shot of vodka being poured over garlic, sun-dried tomatoes, chilis and shallots in a large white pan atop a white marbled surface. An overhead shot of deglazed tomato paste and aromatics in a large white pan atop a white marbled surface. An overhead shot of parmesan and heavy cream being added to the base of the sauce in a large white pan atop a white marbled surface.
  5. Finish the pasta alla vodka: Add the cooked pasta to the vodka sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer,  then remove from the heat.An overhead shot of fusilli pasta mixed with sauce in a large white pan on a white marbled surface.
  6. Serve: Divide the vodka pasta into individual bowls, topping with grated additional grated parmesan and finely chopped fresh basil or parsley as desired. Serve immediately—make it a full meal with my Best-Ever Chicken Meatballs, Garlic Lover’s Garlic Bread, and a Classic Caesar Side Salad. Enjoy!An overhead shot of a serving of spicy vodka pasta in a shallow white bowl on a white tablecloth. A second bowl of pasta, a side salad and a plate of garlic bread sit alongside the pasta.

Equipment

Notes

Jess’ Tips and Tricks:

  • Pasta: While pasta alla vodka is traditionally prepared with a short, tubular noodle such as penne or rigatoni, I’m particularly fond of the way the creamy sauce gets trapped in the twirly spirals of fusilli—it makes every bite extra creamy and flavorful!
  • How spicy is spicy? This spicy vodka pasta recipe delivers a good kick of heat without being overwhelming or lingering too long. If you prefer something a bit more mild, I suggest cutting the amount of chili in half (e.g. 1 tablespoon Calabrian chilis or 1 teaspoon crushed red pepper flakes).
  • Recipe variations: To ensure a vegetarian result, be sure to use your favorite rennet-free parmesan cheese. To take it a step further and make a dairy-free and vegan pasta alla vodka, use your favorite non-dairy parmesan and swap heavy cream with your favorite vegan alternative—I love full-fat coconut milk!

Storage and Reheating:

  • Leftover pasta alla vodka will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the creamy vodka sauce as needed, until warmed through.

Find it online: https://playswellwithbutter.com/vodka-pasta/