Orecchiette with Spicy Vodka Cream Sauce
Spicy Vodka Pasta brings the perfect balance of heat, creaminess, and bold Italian-American flair to your table in under 30 minutes.
This vibrant, comforting dish transforms pantry staples into magic.
A velvety tomato and cream sauce clings to every bite of pasta, lifted by a splash of vodka and a warming kick of red pepper flakes. Finished with parmesan and basil—it’s irresistible.
What You’ll Need for Spicy Vodka Pasta
- Orecchiette or preferred pasta – The ideal vessel for catching that luscious sauce in every curve and crevice.
- Tomato paste – The concentrated base that delivers deep umami and sweet, roasted tomato flavor.
- Vodka – Adds depth and brightness, subtly enhancing the tomato’s sweetness without overwhelming the dish.
- Heavy cream – Transforms the sauce into a rich, silky blanket that coats each piece of pasta perfectly.
- Red onion – Provides a delicate sweetness and aromatic foundation that builds flavor from the start.
- Garlic – Infuses the sauce with savory complexity and irresistible aroma.
- Parmesan cheese – Melts into the sauce, adding a nutty richness and salty bite to round out the flavors.
- Red pepper flakes – Deliver that signature spicy kick and warmth that sets this pasta apart.
- Butter – Brings a glossy finish and enhances the creamy texture of the sauce.
- Fresh basil – Adds a fresh, herbal note that brightens the richness of the dish.
How to Make Spicy Vodka Pasta
Start by cooking your pasta until perfectly al dente—don’t forget to reserve a splash of that starchy pasta water.
In a pan, melt butter and gently sauté the red onion until soft and aromatic. Add garlic, cooking just until fragrant.
Stir in tomato paste and let it deepen in color, developing a rich, caramelized base. Deglaze with vodka, allowing it to simmer briefly and mellow out.
Pour in the heavy cream and red pepper flakes, stirring until smooth and slightly thickened.
Toss in the cooked pasta along with reserved pasta water, letting everything come together. Off the heat, stir in parmesan until creamy and dreamy.
Serve hot with more parmesan and fresh basil for that final, flavor-packed flourish.
Secrets to the Sauce: Tips & Twists
The tomato paste is your powerhouse—give it time to caramelize and unlock its full potential. A good simmer helps meld the vodka and cream seamlessly, so don’t rush this part.
Prefer it extra spicy? Boost the red pepper flakes or even stir in Calabrian chili paste for deeper heat. Short on vodka? While it adds a signature sharpness, a splash of white wine or even water can substitute in a pinch.
Want to make it heartier? Fold in sautéed pancetta or crispy prosciutto just before serving. Vegetarians can add sautéed mushrooms or spinach for an earthy twist.
Keeping It Fresh: Storing & Reheating
Spicy Vodka Pasta stores beautifully in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce and maintain that silky texture.
For best results, reheat gently on the stovetop over low heat, stirring frequently. Freezing isn’t recommended, as the cream-based sauce may separate when thawed, affecting the final consistency.
Orecchiette with Spicy Vodka Cream Sauce
Ingredients
- ¼ cup vodka
- ½ lb orecchiette or preferred pasta variety
- 1 cup freshly grated parmesan cheese plus more for garnish
- 2 cups heavy cream
- 1 small red onion finely chopped
- ¼ cup reserved pasta water
- 4 tablespoons butter
- Fresh basil leaves for garnish
- ½ cup tomato paste
- 6 garlic cloves finely minced or thinly sliced
- Salt and freshly ground black pepper to taste
- 1½ teaspoons red pepper flakes
Instructions
- Bring a large pot of water to a boil, generously season it with salt until it resembles the salinity of the sea, and cook the pasta until al dente following the package instructions.
- In a large, deep sauté pan, melt the butter over medium-low heat.
- Incorporate the red onion and season with a pinch of salt and freshly ground pepper; sauté gently for 5 to 7 minutes, stirring occasionally until the onion is soft and translucent.
- Stir in the garlic and cook for approximately 1 minute, just until its aroma is released.
- Mix in the tomato paste and continue to cook, stirring now and then, until it deepens in color—about 5 minutes.
- Pour in the vodka, allowing it to simmer until mostly evaporated, about 1 minute.
- Add the heavy cream and red pepper flakes, stirring to fully integrate. Let the sauce simmer for 2 minutes until slightly thickened.
- Toss in the drained pasta along with the reserved pasta water, stirring well to coat the pasta thoroughly with the sauce.
- Remove from heat, sprinkle in the grated parmesan cheese, and mix until fully melted and incorporated.
- Serve immediately, topped with additional parmesan and a few fresh basil leaves for a burst of color and flavor.
