Spicy Pasta alla Vodka
Mar 30, 2026
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This spicy pasta alla vodka is such a favourite in our house! Not only is it soooo rich and creamy, it also comes together in under 20 minutes. It’s made with a whole tube of tomato paste, vodka (of course), and plenty of cream, butter and cheese to bring it all together. And to top it off? Creamy burrata that is cracked open on top to make that little bit more decadent.
This recipe is sponsored by Giorgio’s Artisan Cheese.
Why you’ll love this spicy pasta alla vodka!
You are going to love pasta all vodka because it’s the kind of pasta that feels a little bit fancy but is secretly so easy to throw together. And for that reason, we make it on repeat in my house! It’s rich, creamy and comforting, with just the right amount of heat, and that burrata on top takes it to a whole new level.
If you love this style of cosy, creamy pasta, you’ll also love my one pot creamy orzo, my scallop pasta with cherry tomatoes for something a little lighter, and of course my mac and cheese with garlic confit when you really want to lean into comfort.
Ingredients for Pasta Alla Vodka
This pasta alla vodka is one of those dishes that relies heavily on ingredients you will most likely always have in your fridge and pantry!
- Penne pasta: The traditional choice for pasta alla vodka. The ridges and tube shape are perfect for catching all that creamy sauce inside and out. That said, you can absolutely use any pasta you have on hand.
- Tomato paste (the star): We are using a whole tube here and it makes all the difference. Cooking the tomato paste in the pan until it darkens slightly and becomes glossy removes any raw taste and intensifies the flavour. It gives you that deep, rich tomato base without needing hours of simmering.
- Vodka: A classic in vodka sauce for a reason. The alcohol helps bring out the flavour of the tomato and balances the richness of the cream. Most of the alcohol cooks off, leaving behind a smooth, slightly sharp finish that stops the sauce from feeling too heavy.
- Chilli flakes: Adds a gentle heat that cuts through the creaminess. Adjust depending on how spicy you like it.
- Cream: This is what gives the sauce its signature silky, luscious texture. It softens the tomato and brings everything together.
- Burrata (optional but highly recommended): Torn over the top just before serving. It melts into the hot pasta and makes the whole dish feel extra indulgent.
A full list of ingredients can be found in the recipe card below.
How To Make Pasta aLLA vODKA
This pasta alla vodka comes together so quickly (under 20 minutes to be exact)! But the real trick to making it… make sure you fry off that tomato paste!!
Step 1: While the pasta cooks, begin your sauce. In a large frypan on a medium heat, bring the olive oil to heat and fry the onions and garlic for 3 – 4 minutes. Add the oregano and chilli flakes and fry for a further 2 minutes. In the same pan on a high heat, fry the tomato paste for 2 – 3 minutes or until it has caramalised, turned a deep red colour and is almost sticking to the pan.
Step 2: Turn the heat to medium and add the vodka. Cook until 80% of the liquid has been absorbed.
Step 3: Add in the cream and cook for 1 minute on a medium heat or until the cream has foamed and is bubbling. Turn the heat to low and stir the cream through the sauce with a pinch of salt. Add the cooked pasta to the pan and stir through with the parmesan and butter. Slowly incorporate the pasta water until a silky and glossy texture forms.
Step 4: Finish off with an extra sprinkling of cheese, chilli flakes and the burrata (if using). Serve immediately.
Common Questions
Vodka enhances the flavour of the tomato and helps create a smoother, more balanced sauce by bringing together the cream and tomato base.
Yes, the alcohol cooks off as the sauce simmers, leaving behind flavour without a strong alcoholic taste. I serve this to my kids all the time… minus the chilli.
You can, but the flavour will be slightly different. A splash of pasta water with a squeeze of lemon can help mimic the vodka taste and effect. If looking for other alcohol alternatives, gin would work great!
Penne is the traditional choice because its shape holds onto the sauce well, but rigatoni, fusilli or even spaghetti will work.
Cooking the tomato paste helps remove its raw taste and deepens the flavour, giving the sauce a richer, more developed base. This is a step I see a lot of people skip but it 100% should not be!!
Best Served With
- Garlic confit butter focaccia: For the ultimate indulgent night, serve this with my garlic confit butter focaccia. Perfect for scooping up every last bit of that creamy vodka sauce.
- Simple green salad: Something fresh and crisp with a light lemon dressing balances out the richness of the pasta beautifully.
How To Keep
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or cream to loosen the sauce.
More Comforting Pasta dishes!
If you make this spicy pasta alla vodka 🌶🤍 please tag me on Instagram, TikTok or Pinterest so I can see your fresh and creamy creations! 💫🧑🍳 If you have any questions or want to leave a review, pop them in here 📝 I always love hearing your thoughts and chatting all things food! 💬😊
Spicy Pasta Alla Vodka
Ingredients
- 3 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp dried chili flakes
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup parmesan, grated
- 4 tbsp butter
- pinch of flakey sea salt
- 1 lb pasta, penne
- 1 burrata, optional
Instructions
- Cook pasta: Bring a pot of heavily salted water to the boil and cook your pasta el dente. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 2 minutes before the suggested cooking time as it will continue to cook when it’s stirred through the sauce. Reserve 1/2 – 1 cup of pasta water.
- Fry aromatics: While the pasta cooks, begin your sauce. In a large frypan on a medium heat, bring the olive oil to heat and fry the onions and garlic for 3 – 4 minutes or until fragrant and translucent. Stir occasionally to avoid the garlic from burning. Add the oregano and chilli flakes and fry for a further 2 minutes.
- Fry tomato pasta & vodka: In the same pan on a high heat, fry the tomato paste for 2 – 3 minutes or until it has caramalised, turned a deep red colour and is almost sticking to the pan. Turn the heat to medium and add the vodka. Cook until 80% of the liquid has been absorbed.
- Add cream: Add in the cream and cook for 1 minute on a medium heat or until the cream has foamed and is bubbling. Turn the heat to low and stir the cream through the sauce with a pinch of salt.
- Finish sauce: Add the cooked pasta to the pan and stir through with the parmesan and butter. Slowly incorporate the pasta water until a silky and glossy texture forms. Finish off with an extra sprinkling of cheese, chilli flakes and the burrata (if using). Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This is super simple and like all your recipes, so delicious. I make this regularly and it hits every time. Thank you!
This recipe looks fabulous- def gonna give it a try. I watch you on Tik Tok but haven’t seen any comments about the exact type of EEVO you use. Do you mind sharing the name of your favorite? I’d like to invest in a good bottle and hope you have a recommendation. Thank you so much! Love your cooking and your recipes!
Rebecca
Oops!! I meant EVOO! ☺️
Rebecca
Thank you so much! I use Rich Glen’s Olive Oil. They are an Australian olive oil.