Spicy Vodka Pasta Recipe

Spicy Vodka Pasta Recipe

This is not your average pasta—it’s got attitude. A silky, fiery, and creamy sauce clings to every noodle, delivering heat and depth in one perfect bite. Vodka smooths out the sharpness, while garlic and tomato create a rich, bold base. Parmesan melts right in, refusing to be ignored. Red pepper flakes crank up the spice, because why settle for mild? It’s comfort food with a rebellious streak—simple, indulgent, and dangerously good. If you don’t make this, your taste buds will file a complaint. Grab a fork, embrace the heat, and don’t skimp on the cheese.

Spicy Vodka Pasta Recipe

Spicy Vodka Pasta Recipe

Emily Carter
A creamy, spicy tomato sauce with vodka, parmesan, and red pepper flakes wrapped around perfectly cooked pasta. Comfort food with a kick.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 530 kcal

Ingredients
  

For the Sauce:

  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes or more if you like pain
  • 1 cup crushed tomatoes
  • ¼ cup tomato paste
  • ½ cup vodka
  • 1 cup heavy cream
  • ½ cup grated parmesan
  • Salt and black pepper to taste

For the Pasta:

  • 12 oz penne or rigatoni
  • Water for boiling
  • 1 tablespoon salt for pasta water

For Garnish:

  • Fresh basil chopped
  • Extra parmesan because excess is underrated

Instructions
 

  • Cook the pasta: Boil water, salt it like the ocean, and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  • Sauté aromatics: Heat olive oil in a pan. Soften onions, then add garlic and red pepper flakes. Cook until fragrant, about 1 minute.
  • Add tomato base: Stir in tomato paste and crushed tomatoes. Let them cook down until slightly thickened and deep red, about 5 minutes.
  • Pour in the vodka: Stir and let it reduce for 2 minutes, keeping the flavor and burning off the booze.
  • Make it creamy: Pour in heavy cream, mix well, and let simmer for 3 minutes. Season with salt and black pepper.
  • Combine everything: Add pasta and some reserved pasta water. Stir in parmesan and mix until the sauce clings to every bite.
  • Serve with style: Top with fresh basil and extra parmesan. Eat immediately, because waiting is unnecessary.

Notes

Nutritional Values (Per Serving)

  • Calories: 530
  • Total Fat: 23g
  • Saturated Fat: 12g
  • Carbohydrates: 62g
  • Fiber: 4g
  • Protein: 19g

Vitamin & Mineral Content (Per Serving)

  • Calcium: 16%
  • Iron: 11%
  • Vitamin A: 23%
  • Potassium: 13%
  • Magnesium: 9%

Flavor-Boosting Tips

  • Use quality vodka—cheap liquor makes sad pasta.
  • Add a pat of butter at the end for extra silkiness.
  • Like it spicier? Double the red pepper flakes.
  • Pasta water is liquid gold—use it to perfect the sauce.
  • Freshly grated parmesan > pre-shredded. Always.
Now go forth and make pasta with some personality.

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