This spicy vodka pasta (classic penne alla vodka) is creamy, a little fiery, and so comforting. It’s the kind of pasta you make once and then keep on repeat because it’s fast and tastes like a restaurant favorite.
The standout step is simmering the tomato paste in oil and butter until it darkens a little. That quick toasting adds deep flavor, so the sauce tastes rich even though it’s made with simple pantry ingredients. This spicy vodka pasta is an easy weeknight dinner that feels special.
Why You’ll Love This Spicy Vodka Pasta
- Better than takeout: Creamy, rich, and fresh off the stove.
- Ready in 30 minutes: Perfect for busy nights.
- Just the right heat: Spicy but easy to adjust.
- Creamy comfort food: Silky sauce that clings to penne.
- Great for meal prep: Reheats well with a splash of pasta water.
- Customizable: Add protein, greens, or extra parmesan.
Ingredients for Spicy Vodka Pasta
- Penne (12 ounces): Classic shape for catching sauce. Rigatoni also works.
- Olive oil (2 tablespoons) + butter (2 tablespoons): Builds flavor and richness.
- Onion (1/2 cup, finely chopped): Adds sweetness and depth.
- Garlic (3 cloves, minced): Savory backbone.
- Tomato paste (1/2 cup): Concentrated tomato flavor.
- Red pepper flakes (1/2 to 1 teaspoon): Controls the spice.
- Vodka (1/3 cup): Helps the sauce taste smooth and balanced.
- Heavy cream (3/4 cup): Makes the sauce silky and creamy.
- Parmesan (3/4 cup, finely grated): Salty finish and extra body.
- Salt + black pepper: Essential for balance.
- Parsley or basil (optional): Fresh finish.
Helpful aside: Finely grated parmesan melts best. Pre-shredded cheese can clump.
How to Make Spicy Vodka Pasta (Penne Alla Vodka)
- 1. Boil the pasta: Cook penne in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2. Sauté the aromatics: In a skillet over medium heat, warm olive oil and melt butter. Cook onion 3–4 minutes. Add garlic and red pepper flakes and cook 30 seconds.
- 3. Toast the tomato paste: Stir in tomato paste and cook 2–3 minutes until it darkens slightly.
- 4. Add vodka: Pour in vodka and simmer 1–2 minutes, scraping up any browned bits.
- 5. Make it creamy: Reduce heat to low and stir in heavy cream. Simmer 2–3 minutes until silky.
- 6. Toss and finish: Add pasta and parmesan. Add pasta water as needed until glossy. Season with salt and pepper and top with herbs.
Tips for Perfect Spicy Vodka Pasta
- Toast the tomato paste for deeper flavor.
- Keep heat gentle after adding cream.
- Pasta water helps the sauce cling.
- Start mild and add more red pepper flakes to taste.
Variations & Substitutions
- Add protein: Stir in grilled chicken pieces or shrimp.
- Add greens: Wilt baby spinach in the sauce.
- Dairy-light: Use half-and-half (sauce will be thinner).
Storing & Reheating
- Fridge: Store leftovers up to 4 days.
- Reheat: Warm on low with a splash of water or milk.
- Freezer: Freeze sauce up to 2 months (freeze sauce only).
Serving Suggestions
- Simple salad
- Garlic bread
- Roasted vegetables
Reader Review: Creamy, spicy, and so satisfying. Toasting the tomato paste really made it taste like restaurant pasta.
If you make this spicy vodka pasta, leave a rating and comment. Do you like it mild, medium, or extra spicy?