Spicy Vodka Pasta

Name: Spicy Vodka Pasta with Creamy Tomato Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1/4 cup extra virgin olive oil; 1 small red onion, finely chopped; 3 cloves garlic, crushed; 3 tbsp tomato paste; 1/4 cup vodka; 1 cup heavy cream; 1 lb trofie pasta; 1 tsp red pepper flakes; salt, to taste; black pepper, to taste; 1 tbsp butter; 1/2 cup Parmigiano Reggiano, grated; 1/4 cup reserved pasta water; fresh basil, for garnish

Spicy vodka pasta is a creamy tomato and vodka sauce elevated with chili flakes, butter, and Parmigiano Reggiano. The alcohol cooks off while adding depth and smoothness to a rich sauce ready in under 20 minutes.

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

🏷️

🏷️Parmigiano reggiano

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1/4 cup extra virgin olive oil
1 small red onion, finely chopped
3 cloves garlic, crushed
3 tbsp tomato paste
1/4 cup vodka
1 cup heavy cream
1 lb trofie pasta
1 tsp red pepper flakes
salt, to taste
black pepper, to taste
1 tbsp butter
1/2 cup Parmigiano Reggiano, grated
1/4 cup reserved pasta water
fresh basil, for garnishoptional

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Instructions

1
In a large pan over medium heat, add the olive oil. Sauté the chopped onion and crushed garlic until softened and fragrant.
2
Add the tomato paste and cook for about a minute, stirring constantly until it darkens in color.
3
Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Allow the alcohol to cook off for a minute.
4
Stir in the heavy cream until the sauce is smooth and evenly colored. Bring to a gentle simmer.
5
Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about a cup of the pasta water.
6
Add the red pepper flakes, salt, and freshly ground black pepper to the sauce. Stir to combine.
7
Drain the pasta and add it directly to the pan with the sauce.
8
Add the butter and grated Parmigiano Reggiano cheese to the pasta.
9
Toss everything together until the pasta is well-coated. Add a splash of the reserved pasta water as needed to create a silky, emulsified sauce.
10
Serve immediately, garnished with fresh basil.

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Tips & Notes

Pro tips

Toast the red pepper flakes in olive oil for 30 seconds before adding onion to amplify spice depth.
Cook tomato paste in oil for 2–3 minutes to develop savory flavor and reduce bitterness.
Add cream off-heat or at very low heat to prevent splitting; whisk gently as it incorporates.
Finish with fresh cracked black pepper and extra Parmigiano Reggiano for brightness and richness.

Substitutions

Heavy cream → half-and-half or crème fraîche (sauce will be thinner; reduce quantity by 2 tablespoons)
Trofie → penne, rigatoni, or fettuccine (shape affects sauce cling, not flavor)
Vodka → white wine, broth, or omit (vodka adds smoothness; wine adds acidity; broth adds body)
Parmigiano Reggiano → Pecorino Romano (sharper, saltier; use 25% less)

Storage & make-ahead

Store sauce in an airtight container for up to 3 days; reheat gently on stovetop with a splash of cream or pasta water before serving over fresh pasta.

Common Questions

Can I make vodka pasta without alcohol?

Yes. Replace vodka with an equal amount of chicken or vegetable broth, or omit it entirely and add 1 tablespoon of lemon juice or white wine vinegar for acidity.