Spicy Vodka Pasta Recipe
A creamy, spicy tomato sauce with vodka, parmesan, and red pepper flakes wrapped around perfectly cooked pasta. Comfort food with a kick.
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.