Spicy Vodka Pasta
A creamy, spicy pasta dish with a rich vodka tomato sauce, infused with garlic, red pepper flakes, and parmesan. Ready in under 30 minutes for a flavorful dinner option.
Equipment
- 1 large pot
- 1 large deep sauté pan
Ingredients
- ½ lb orecchiette or preferred pasta
- 4 tablespoons butter
- 1 small red onion finely diced
- Salt and freshly ground black pepper to taste
- 6 garlic cloves thinly sliced or minced
- ½ cup tomato paste
- ¼ cup vodka
- 1½ teaspoons red pepper flakes
- 2 cups heavy cream
- ¼ cup reserved pasta cooking water
- 1 cup freshly grated parmesan cheese plus extra for serving
- Fresh basil leaves for serving
Instructions
- Cook pasta in a large pot of salted water according to package directions until al dente. Reserve ¼ cup pasta cooking water before draining.
- Melt butter in a large deep sauté pan over medium-low heat.
- Add diced onions, season with salt and pepper, and cook until softened, about 5 to 7 minutes.
- Add garlic and cook until fragrant, about 1 minute, stirring frequently.
- Stir in tomato paste and cook, stirring occasionally, until it darkens in color, about 5 minutes.
- Pour in vodka and cook until mostly evaporated, about 1 minute.
- Add heavy cream and red pepper flakes, cook while stirring occasionally for 2 minutes until slightly thickened.
- Add drained pasta and reserved pasta water to the sauce, tossing to coat the pasta thoroughly.
- Turn off heat, stir in parmesan cheese until melted and combined.
- Serve topped with additional parmesan and fresh basil leaves.
Notes
- Salt pasta water generously for best flavor.
- Use reserved pasta water to adjust sauce consistency.
- Store leftovers covered in refrigerator up to 3 days.
- Substitute heavy cream with half-and-half for lighter sauce.