Creamy Spicy Vodka Pasta

Name: Creamy Spicy Vodka Pasta with Calabrian Chilis
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; salt, for pasta water; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 shallot, minced; 3 cloves garlic, minced; 4 oz tomato paste; 1 tbsp chopped Calabrian chilis; 1 (28 oz) can whole San Marzano tomatoes; 1 cup heavy cream; 1 tsp dried basil; 1/2 tsp black pepper; salt, to taste; 1/2 cup grated Parmesan cheese, plus more for serving; Red pepper flakes, for serving

This creamy spicy vodka pasta combines San Marzano tomatoes, heavy cream, and Calabrian chilis blended into a smooth, vibrant sauce that coats rigatoni. The standout is the balance of heat and creaminess with the tomato paste base adding depth.

🌍Italian-American 🏷️Spicy vodka pasta 🏷️Pasta 🏷️Rigatoni 🏷️Creamy pasta Tomato cream sauce

🏷️

-0:00

moribyanonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 lb rigatoni pasta
salt, for pasta water
2 tbsp olive oil
1 tbsp unsalted butter
1 shallot, minced
3 cloves garlic, minced
4 oz tomato paste
1 tbsp chopped Calabrian chilis
1 (28 oz) can whole San Marzano tomatoes
1 cup heavy cream
1 tsp dried basil
1/2 tsp black pepper
salt, to taste
1/2 cup grated Parmesan cheese, plus more for serving
Red pepper flakes, for servingoptional

15 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
2
Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
3
In a large skillet over medium heat, melt the butter and olive oil.
4
Add the minced shallot and sauté until softened and fragrant, about 2-3 minutes.
5
Stir in the tomato paste and minced garlic. Cook for another 2 minutes, stirring constantly, until the paste darkens in color.
6
Add the Calabrian chilis, canned San Marzano tomatoes, and about 1/2 cup of the reserved pasta water. Use a spoon to break up the whole tomatoes.
7
Pour in the heavy cream and stir to combine.
8
Use an immersion blender to blend the sauce directly in the skillet until it is smooth and creamy.
9
Season the sauce with dried basil, black pepper, and salt. Stir in the grated Parmesan cheese until it has melted into the sauce.
10
Taste the sauce and adjust seasonings as needed. Add more chili flakes if you prefer it spicier.
11
Add the cooked pasta to the skillet and toss thoroughly to coat every piece in the sauce.
12
Serve immediately, garnished with additional grated Parmesan cheese and red pepper flakes, if desired.

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Tips & Notes

Pro tips

Mince shallots and garlic finely and bloom in butter and oil for 1–2 minutes before adding tomato paste to build the aromatic base.
Blend the entire sauce until completely smooth to distribute the Calabrian chilis evenly and achieve a silky mouthfeel.
Add heavy cream in the final minute off heat to prevent curdling; stir until fully incorporated.
Reserve 1 cup of pasta water before draining and add a splash to the sauce when tossing to loosen and emulsify.

Substitutions

San Marzano tomatoes → high-quality canned whole peeled tomatoes (note: slightly less acidity, may need extra tomato paste)
Heavy cream → crème fraîche or whole milk with 1 tbsp butter (note: less richness, add gradually to avoid breaking)
Calabrian chilis → red pepper flakes (note: hotter and less fruity; start with 0.5 tsp and adjust)

Storage & make-ahead

Store cooled sauce in an airtight container up to 3 days. Reheat gently over medium-low heat, thinning with pasta water as needed. Sauce freezes well up to 1 month.