Spicy Vodka Sauce Pasta
Spicy Vodka Sauce Pasta
Ingredients
For the Spicy Vodka Sauce
- 1/2 cup unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon red pepper flakes, or more, to taste
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound pasta, such as rigatoni, penne, or fusilli
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a large, deep skillet or Dutch oven, melt the unsalted butter over medium heat. Ensure the butter is fully melted and shimmering.
⏱️ 2 min
- 2
Add the finely chopped shallots and minced garlic to the melted butter. Sauté for 3-4 minutes, stirring occasionally, until the shallots are softened and translucent and the garlic is fragrant. Be careful not to brown the garlic.
⏱️ 4 min
- 3
Stir in the red pepper flakes. Cook for 1 minute more, allowing the chili flakes to bloom and release their aroma.
⏱️ 1 min
- 4
Add the tomato paste to the skillet. Cook, stirring constantly, for 3-5 minutes. This step is crucial for developing the flavor of the tomato paste; it should darken in color and smell slightly caramelized.
⏱️ 5 min
- 5
Carefully pour in the vodka. Bring to a simmer and cook for 2-3 minutes, stirring, to allow the alcohol to cook off. The sauce will thicken slightly.
⏱️ 3 min
- 6
Reduce the heat to low and stir in the heavy cream. Mix well until fully combined and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min
- 7
While the sauce is simmering gently, cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min
- 8
Using tongs, transfer the cooked pasta directly into the skillet with the vodka sauce. Add 1 cup of freshly grated Parmesan cheese.
⏱️ 1 min
- 9
Add 1/2 cup of the reserved pasta water to the skillet. Stir vigorously, tossing the pasta with the sauce, until the cheese is melted and the sauce emulsifies and coats the pasta beautifully. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick or needs more emulsification.
⏱️ 3 min
- 10
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Vodka Sauce Pasta
For the Spicy Vodka Sauce
- 1/2 cup unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon red pepper flakes, or more, to taste
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound pasta, such as rigatoni, penne, or fusilli
- 1 cup pasta water, reserved from cooking pasta
Instructions
- 1
In a large, deep skillet or Dutch oven, melt the unsalted butter over medium heat. Ensure the butter is fully melted and shimmering.
⏱️ 2 min - 2
Add the finely chopped shallots and minced garlic to the melted butter. Sauté for 3-4 minutes, stirring occasionally, until the shallots are softened and translucent and the garlic is fragrant. Be careful not to brown the garlic.
⏱️ 4 min - 3
Stir in the red pepper flakes. Cook for 1 minute more, allowing the chili flakes to bloom and release their aroma.
⏱️ 1 min - 4
Add the tomato paste to the skillet. Cook, stirring constantly, for 3-5 minutes. This step is crucial for developing the flavor of the tomato paste; it should darken in color and smell slightly caramelized.
⏱️ 5 min - 5
Carefully pour in the vodka. Bring to a simmer and cook for 2-3 minutes, stirring, to allow the alcohol to cook off. The sauce will thicken slightly.
⏱️ 3 min - 6
Reduce the heat to low and stir in the heavy cream. Mix well until fully combined and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
⏱️ 2 min - 7
While the sauce is simmering gently, cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Before draining, reserve 1 cup of the starchy pasta water.
⏱️ 10 min - 8
Using tongs, transfer the cooked pasta directly into the skillet with the vodka sauce. Add 1 cup of freshly grated Parmesan cheese.
⏱️ 1 min - 9
Add 1/2 cup of the reserved pasta water to the skillet. Stir vigorously, tossing the pasta with the sauce, until the cheese is melted and the sauce emulsifies and coats the pasta beautifully. Add more pasta water, 1-2 tablespoons at a time, if the sauce is too thick or needs more emulsification.
⏱️ 3 min - 10
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional freshly grated Parmesan cheese.
⏱️ 1 min