How spicy is this pasta?

The full recipe uses 1 1/2 teaspoons of red pepper flakes. For a milder pan, start with 1/4 teaspoon and add more to taste after the cream is in. The flakes are still noticeable after the tomato and cream soften the heat.

Does vodka pasta still contain alcohol?

Traditional spicy vodka pasta contains vodka, and this batch uses 1/4 cup, which I cook about 1 minute until it has evaporated before the cream goes in. Much of the alcohol cooks off during that cooking, though it may not disappear completely. The vodka also loosens the dark tomato paste from the pan, and the sauce starts to come together before the cream. If avoiding alcohol is the concern, use the alcohol-free swap listed below.

What can I use instead of vodka?

Use dry white wine or a splash of water in place of the vodka if needed. For an alcohol-free pan, use vegetable broth or water. Wine changes the sauce.

What pasta shapes work best?

Orecchiette and rigatoni are the shapes I reach for here, but penne, shells, another short pasta, or pappardelle work too. Pick a shape with places for the sauce to settle.

How long does it keep?

Store leftover pasta in an airtight container in the refrigerator for up to 4 days.

What's the best way to reheat it?

Warm it gently in a pan with a bit of water or cream. You can also microwave it in 30-second intervals, stirring until it reaches the temperature you want.

Spicy Vodka Pasta with Deep Red Tomato Sauce

By Jonah PikeOct 11, 2026

Prep

5 min

Cook

15 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Spicy vodka pasta is for nights when dinner needs to move fast. Orecchiette or rigatoni gets folded into a tomato-cream sauce with red pepper flakes, and the sauce settles into all those little curves (I like it with enough heat to notice at the table).

Get a large pot of salted water going while you chop the onion, then you won't be waiting on pasta when the sauce is done, and I use about 1 tablespoon of salt for the 1/2 pound of pasta. Cook it al dente. Save the measured pasta water before draining.

I use a large, deep sauté pan and leave the tomato paste over medium-low heat for the full 5 minutes, stirring occasionally until it turns deep red (I like it nearly brick red). It looks darker and thicker than it did from the can, and it won't taste raw once the cream goes in.

The reserved pasta water isn't poured in all at once. Add the listed amount a little at a time and toss until the sauce coats the pasta, then pull the pan off the heat for Parmesan. I prefer cheese from a block here, and the basil goes on at the table with more Parmesan.

Why you'll love this recipe

Feeds six and scales up when more people are at the table.
The sauce has heat, but starting with 1/4 teaspoon of flakes keeps it mild for people who don't want much spice.
Cooking the tomato paste until deep red gives it a fuller tomato taste before the cream goes in.
Short pasta shapes catch sauce in their ridges and cups.
Fresh Parmesan goes in off the heat, where it melts into the sauce without clumping.
The six-serving yield can leave a portion or two for lunch.

Instructions

Boil the pasta in a large pot of salted water according to the package directions until al dente, using about 1 tablespoon salt for the 1/2 pound of pasta. Reserve the pasta water, then drain the pasta.

Heat the butter over medium-low heat in a large, deep sauté pan.

Add the diced onion, salt, and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add the garlic and cook until fragrant, 1 minute.

Stir in the tomato paste and cook, stirring occasionally, until darkened in color, 5 minutes.

Pour in the vodka and cook until evaporated, about 1 minute.

Add the heavy cream and red pepper flakes. Cook, stirring occasionally, for 2-3 minutes, until slightly thickened.

Add the drained pasta and reserved pasta water, then toss to coat.

Turn off the heat, add the Parmesan, and stir until melted.

Serve with additional grated Parmesan and fresh basil leaves.

FAQ

Finish it with the toppings, then set Baked Italian Sausage alongside it for a family-style meal, with Parmesan asparagus or garlicky broccolini on the same table.

Spicy Vodka Pasta with Deep Red Tomato Sauce

1 / 4

Dinner Pasta Vegetarian Italian Quick Meals Stovetop

Spicy Vodka Pasta with Deep Red Tomato Sauce

Name: Spicy Vodka Pasta with Deep Red Tomato Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1/2 lb rigatoni or orecchiette pasta; 4 tbsp butter; 1 red onion (small, finely diced); salt (to taste); fresh ground pepper (to taste); 6 cloves garlic (thinly sliced or minced); 1/2 cup tomato paste; 1/4 cup vodka; 1 1/2 tsp red pepper flakes (start with 1/4 teaspoon and build up for a less spicy pasta); 2 cups heavy cream; 1/4 cup reserved pasta water; 1 cup fresh grated Parmesan cheese (plus more for serving); fresh basil leaves (for serving)

By Jonah PikeOct 11, 2026

Prep

5 min

Cook

15 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Feeds six and scales up when more people are at the table.
The sauce has heat, but starting with 1/4 teaspoon of flakes keeps it mild for people who don't want much spice.
Cooking the tomato paste until deep red gives it a fuller tomato taste before the cream goes in.
Short pasta shapes catch sauce in their ridges and cups.
Fresh Parmesan goes in off the heat, where it melts into the sauce without clumping.
The six-serving yield can leave a portion or two for lunch.

Ingredients

Servings6

•½ lb rigatoni or orecchiette pasta
•4 tbsp butter
•1 red onion (small, finely diced)
•salt (to taste)
•fresh ground pepper (to taste)
•6 cloves garlic (thinly sliced or minced)
•½ cup tomato paste
•¼ cup vodka
•1 ½ tsp red pepper flakes (start with 1/4 teaspoon and build up for a less spicy pasta)
•2 cups heavy cream
•¼ cup reserved pasta water
•1 cup fresh grated Parmesan cheese (plus more for serving)
•fresh basil leaves (for serving)

Instructions

1
Boil the pasta in a large pot of salted water according to the package directions until al dente, using about 1 tablespoon salt for the 1/2 pound of pasta. Reserve the pasta water, then drain the pasta.
2
Heat the butter over medium-low heat in a large, deep sauté pan.
3
Add the diced onion, salt, and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
4
Add the garlic and cook until fragrant, 1 minute.
5
Stir in the tomato paste and cook, stirring occasionally, until darkened in color, 5 minutes.
6
Pour in the vodka and cook until evaporated, about 1 minute.
7
Add the heavy cream and red pepper flakes. Cook, stirring occasionally, for 2-3 minutes, until slightly thickened.
8
Add the drained pasta and reserved pasta water, then toss to coat.
9
Turn off the heat, add the Parmesan, and stir until melted.
10
Serve with additional grated Parmesan and fresh basil leaves.

FAQ

Finish it with the toppings, then set Baked Italian Sausage alongside it for a family-style meal, with Parmesan asparagus or garlicky broccolini on the same table.