Done in 20 minutes this flavor packed Spicy Vodka Pasta (or Penne alla Vodka) is a delicious tomato cream sauce. Made from common ingredients such as fresh tomatoes, heavy cream, and parsley this is the best vodka pasta recipe you will find.
Melt butter in a skillet over medium heat, then add shallots and garlic and sauté for 2 minutes, until shallots have softened. Meanwhile, salt the pasta water heavily and start cooking the pasta.
3 cups dry penne pasta, ½ cup shallots, 1 garlic clove, 2 tablespoon butter
Add tomato paste and chili flakes. Fry the tomato paste and chili flakes for 1 while mixing with the shallots & garlic.
2 tablespoon tomato paste, ½ teaspoon chili flakes
Add tomatoes and vodka. Cook for 1 minute to allow some of the alcohol to cook off.
3 cups tomatoes, ¼ cup vodka
Add cream, bring to a simmer, then lower the heat to keep that simmer and cook for 5 minutes.
1 cup heavy cream
Mix in chopped parsley.
½ cup chopped parsley
Drain the pasta and reserve some of the pasta cooking water.
Mix in pasta and pasta cooking water with the sauce. Taste test and season with salt and pepper as needed.
3 cups dry penne pasta, ½ cup pasta cooking water, ¼ teaspoon ground black pepper, ½ teaspoon salt
Simmer for 1 minute, then serve.
Video
Notes
Ingredient notes & substitutions
Penne pasta can be swapped for rigatoni or fusilli, or another type of pasta
Tomatoes should be as ripe as possible - rather over ripe than under ripe
Fresh parsley can be switched for frozen parsley, or dried or fresh basil, or skipped
Cream: I recommend heavy cream
Shallots can be swapped for red onion or yellow onion
Chili flakes (red pepper flakes): adjust the amount depending on how spicy you like it, and how spicy your chili flakes are. The kind I use is pretty spicy and the amount here gives the sauce just a small kick of spice. They can also be omitted for a non-spicy version.
Vodka can be swapped for another type of unflavored strong alcohol, or white wine
Top with cheese for an even more delicious dish: I like mozzarella or burrata, or shredded pecorino or parmesan cheese
Tips & tricks
Fry the tomato paste before mixing with the rest, for a deeper flavor
Undercook the pasta - it will finish cooking with the sauce
Add salt last - after the pasta & pasta water, and taste test first
Store leftovers in the fridge in an airtight container for up to 4 days
Freeze leftovers to keep them for longer
Reheat leftovers on the stove in a pot over low heat until warmed through
Reheat leftovers in the microwave in 1 minute increments