Spicy Vodka Pasta: 1 Amazing Dinner

Okay, so you’ve seen it everywhere, right? That gorgeous, creamy, chili-flecked tomato pasta that just took over the internet? Well, get ready, because my recipe for spicy vodka pasta is about to become your new weeknight obsession. I’m Catherine, and after years in the culinary world, my passion is taking those fancy-sounding dishes and making them totally doable for *us* home cooks. What I love most about this version? It’s got all that amazing flavor people rave about, but it uses stuff you probably already have in your pantry, plus, a super easy trick if you want to skip the vodka. You’re going to love how simple this is to whip up, and trust me, it tastes way more complicated than it is!

Why You’ll Love This Spicy Vodka Pasta

Seriously, this spicy vodka pasta is a game-changer. Here’s why you’ll want to make it again and again:

• It’s incredibly easy – seriously, you’ll have dinner on the table in under 40 minutes!
• The flavor is just spot-on: creamy, a little bit spicy, and that tomato sauce is pure comfort.
• It uses so many pantry staples, so you can whip it up almost anytime
• Totally adaptable! You can tweak the spice, swap ingredients, or even leave out the vodka without missing a beat.

SAVE IT

Gather Your Ingredients for Spicy Vodka Pasta

Okay, time to get our mise en place on! For this amazing spicy vodka pasta, you’re going to need some super common things. I always try to have these on hand because, honestly, when that craving hits, you don’t want to run to the store. So let’s see what we need:

• A good glug of olive oil – maybe about a tablespoon.
• One small yellow onion, and make sure it’s chopped up nice and fine.
• Four cloves of garlic, minced super fine. Garlic is non-negotiable here!
• About half a teaspoon of red pepper flakes. You can totally add more if you like it fiery, or less if you’re nervous!
• A big can, 28 ounces, of crushed tomatoes. Go for a good quality brand if you can; it makes a difference!
• Half a cup of heavy cream – this is what makes it all dreamy and creamy.
• About a quarter cup of vodka. Don’t worry, the alcohol cooks off and just adds this amazing depth, but I’ll give you a secret for skipping it later!
• Half a teaspoon of salt, plus extra for your pasta water.
• A pinch of black pepper.
• And of course, a pound of penne pasta. It’s the classic shape for a reason!
• You’ll also want about a quarter cup of grated Parmesan cheese, plus more for sprinkling on top. Yum!

SAVE IT

Step-by-Step Guide to Making Spicy Vodka Pasta

Alright, now for the fun part – actually making this glorious spicy vodka pasta! It’s all about timing and a little bit of magic happening in your pan. Trust me, watching these simple ingredients transform into something so rich and creamy is so satisfying. Don’t worry if it seems like a lot of steps; they all flow really nicely, and before you know it, you’ll have a bowl of pure comfort food.

Cooking the Pasta and Preparing the Base

First things first, let’s get that pasta going. You want to cook your pound of penne according to the package directions. The most important thing here? Salt your pasta water generously – it should taste like the sea! And before you drain it, *please* do yourself a favor and reserve about a cup of that starchy pasta water. It’s like liquid gold for making your sauce extra smooth and luscious later on. While the pasta is doing its thing in the water, grab a big skillet and heat about a tablespoon of olive oil over medium heat. Toss in your finely chopped onion and let it soften up, which usually takes about 5 minutes. Then, add your minced garlic and those red pepper flakes. Let them get fragrant for just about a minute – you don’t want them to burn, just wake up that flavor!

Building the Creamy Spicy Vodka Sauce

Now that your aromatics are smelling amazing, pour in that big can of crushed tomatoes. Give it a good stirs and let it bubble away, simmering for about 10 minutes. This lets all those flavors meld together. After it’s simmered a bit, it’s time for the creamy goodness! Stir in the heavy cream and, if you’re using it, the vodka. Let that simmer gently for another 5 minutes. You’ll see it thicken up just a bit, and honestly, the most amazing orangey-pink color starts to develop. Season it with your half teaspoon of salt and that pinch of black pepper. Taste it here – does it need a tiny bit more heat? Add another pinch of flakes if you do!

Combining and Finishing Your Spicy Vodka Pasta

Okay, drained pasta in hand? Perfect! Add that cooked penne right into the skillet with your beautiful sauce. Toss everything together really well, making sure every single piece of pasta gets coated in that creamy, spicy goodness. If it looks a little too thick for your liking – and this happens sometimes, especially if your tomatoes were a bit thicker – that’s where our reserved pasta water comes in! Add it in, just a tablespoon at a time, until the sauce reaches that perfect, silky consistency. Finally, stir in that grated Parmesan cheese. Watch it melt into the sauce, making it even creamier and adding that salty, nutty finish. Give it one last good toss, and your spicy vodka pasta is ready to go!

SAVE IT

Tips for Perfect Spicy Vodka Pasta Every Time

You know, making this spicy vodka pasta is pretty forgiving, but there are a few little tricks that make it just *chef’s kiss*. First off, don’t skimp on salting your pasta water! It really does flavor the pasta from the inside out, which is crucial since the sauce is so rich. And that reserved pasta water I mentioned? Total lifesaver for getting the sauce just right. If it looks too thick, a splash more water is all you need. For spice, trust your gut! Start with the amount of red pepper flakes listed, but taste and add more if you’re feeling brave. Oh, and if your crushed tomatoes seem a bit watery, just let the sauce simmer a little longer *before* you add the cream to let it reduce a bit. Trust me, a little tweaking makes all the difference in getting that perfect creamy, dreamy spicy vodka pasta texture!

Ingredient Swaps and Non-Alcoholic Options for Spicy Vodka Pasta

You know, one of the best things about this spicy vodka pasta recipe is how easily you can tweak it to fit what you have or what you prefer. If you’re looking to skip the vodka altogether – totally fine! Just leave it out and add another quarter cup of that reserved pasta water when you’re building the sauce. It gives you that perfect consistency without any alcohol at all. And for the creaminess? While the heavy cream is amazing, if you want something a little lighter, half-and-half works too. Just know it might not be quite as rich, but still delicious! You can also play around with the crushed tomatoes. Fire-roasted ones add a lovely smoky depth if you have them on hand. It’s all about making this recipe work for *your* kitchen!

SAVE IT

Serving and Storing Your Spicy Vodka Pasta

Alright, the moment of truth! Your glorious spicy vodka pasta is ready. I love serving it right away, piping hot, with a generous sprinkle of extra Parmesan cheese and some fresh basil leaves for a pop of color and freshness. If you want to make it a full meal, a simple side salad with a light vinaigrette is perfect to cut through that rich sauce. Now, if by some miracle you have leftovers (which is rare in my house!), just let the pasta cool completely. Then, pop it into an airtight container and pop it in the fridge. It should keep well for about 2-3 days. To reheat, I find the stovetop is best – just a splash of water or milk when you warm it up gently in a skillet helps bring that creamy sauce back to life!

Frequently Asked Questions About Spicy Vodka Pasta

Nutritional Estimate for Spicy Vodka Pasta

Okay, so we’ve talked about how delicious and easy this spicy vodka pasta is, but let’s quickly chat about what you’re getting nutritionally with each serving. Keep in mind these are just estimates, okay? Because what you use – like the brand of tomatoes or the fat content of your cream – can really change things up. But roughly, one serving of this creamy, dreamy pasta dish comes in around 550 calories, with about 25g of fat and 60g of carbs. You’re also getting around 15g of protein. It’s a filling and satisfying dish, especially for a weeknight meal!

Here is a penne alla vodka recipe from Food and Wine.

Share Your Spicy Vodka Pasta Creation

Okay, now that you’ve conquered this amazing spicy vodka pasta, I *have* to know how it turned out! Did you try any fun swaps, or did you stick perfectly to the recipe? I love hearing your stories! Drop a comment down below, tell me what you thought, and maybe even give it a star rating if you feel so inclined. And if you snap a pic of your beautiful creation, tag me on social media – I’d be absolutely thrilled to see it!

Spicy Vodka Pasta

SAVE IT

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, chili-infused tomato pasta dish, famous online. This recipe offers pantry-friendly ingredient swaps and a non-alcoholic option.

• Author: Cat
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup vodka (optional, or substitute with more pasta water)
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1 pound penne pasta
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh basil, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and red pepper flakes, cook until fragrant, about 1 minute.
4. Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
5. Stir in heavy cream and vodka (if using). Simmer for 5 minutes, allowing the sauce to thicken slightly.
6. Season with salt and pepper.
7. Add drained pasta to the skillet with the sauce. Toss to coat.
8. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
9. Stir in Parmesan cheese.
10. Serve immediately, garnished with fresh basil and extra Parmesan if desired.

Notes

• For a non-alcoholic version, simply omit the vodka and add an extra 1/4 cup of reserved pasta water to the sauce.
• You can substitute heavy cream with half-and-half for a lighter sauce, but it may not be as rich.
• Adjust red pepper flakes to your spice preference.
• This dish pairs well with a simple green salad.
• Consider this recipe as a base for meal planning, easily adaptable for weeknight dinners.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 10g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 60mg