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Spicy Vodka Pasta Sauce Recipe

With its silky vodka-infused tomato cream sauce, a touch of spice from red pepper flakes, and a generous sprinkle of parmesan, it’s comfort food with a glamorous twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rigatoni, or shells work best
  • 2 tablespoons olive oil
  • 2 shallots finely chopped (or ½ a yellow/red onion)
  • 3 –4 garlic cloves minced
  • ¼ cup tomato paste preferably double concentrated
  • 1 –2 teaspoons red pepper flakes adjust to taste
  • ¼ cup vodka
  • ¾ cup heavy cream or whipping cream
  • ½ –1 cup reserved pasta cooking water
  • 1 cup freshly grated parmesan cheese or pecorino/romano
  • 2 tablespoons unsalted butter
  • Salt and freshly cracked black pepper to taste
  • Fresh basil thinly sliced, for garnish

Equipment

  • Large pot (to boil pasta)
  • Colander (to drain pasta)
  • Large sauté pan or skillet
  • Wooden spoon or silicone spatula
  • Chef’s knife & cutting board
  • Measuring cups & spoons
  • Liquid measuring cup

Method
 

  1. Cook the Pasta.
    Fill a large pot with water, add a generous amount of salt, and bring it to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. Sauté the Aromatics.
    In a large sauté pan over medium-low heat, warm the olive oil. Add the chopped shallots and garlic, stirring occasionally for about 5 minutes until softened and fragrant. Don’t rush this step—the sweetness develops as they cook gently.
  3. Caramelize the Tomato Paste.
    Add the tomato paste and red pepper flakes to the pan. Stir continuously for 4–5 minutes until the paste deepens to a darker brick-red color. This caramelization builds rich, complex flavor.
  4. Deglaze with Vodka.
    Pour in the vodka and stir. Let it cook for 2–3 minutes until most of the alcohol evaporates, leaving behind only the smooth depth of flavor.
  5. Add the Cream.
    Stir in the heavy cream, blending it with the tomato base until the sauce turns into a gorgeous, silky orange-pink.
  6. Incorporate Parmesan & Pasta Water.
    Add the parmesan cheese, whisking until it melts into the sauce. Pour in ½ cup of the reserved pasta water to help loosen and emulsify the sauce. Adjust with more water if needed.
  7. Season the Sauce.
    Taste and season with salt and freshly cracked black pepper. Add extra red pepper flakes if you want more spice.
  8. Toss in Pasta.
    Add the cooked pasta straight into the sauce. Stir well until each piece is coated in the creamy vodka sauce.
  9. Finish with Butter.
    Stir in the butter, allowing it to melt into the sauce for a glossy finish. If needed, add a splash more pasta water to get the perfect consistency.
  10. Serve & Garnish.
    Transfer the pasta to serving bowls. Top with more parmesan, fresh basil ribbons, and a drizzle of olive oil if desired. Serve hot and enjoy!

Notes

Variations & Adaptations
Less or More Spicy: Adjust the amount of red pepper flakes.
No Vodka Version: Like Gigi herself, skip the vodka or swap with white wine.
Gluten-Free: Use your favorite gluten-free pasta.
Vegan-Friendly: Try dairy-free cream, butter, and cheese substitutes.
Cheesy Twist: Use pecorino or grana padano for different flavor notes.
Helpful Tips
Take your time caramelizing the tomato paste—it’s the secret to deep flavor.
Always salt your pasta water generously.
Save pasta water to adjust the sauce later, especially when reheating leftovers.
Use short pasta shapes like penne or rigatoni so the sauce clings better.
Grate your own parmesan for a smooth, creamy sauce.