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This silky, smooth and extra creamy Spicy Pesto Pasta Alla Vodka is the perfect cozy winter recipe we need most. Fresh pasta tossed in a spicy tomato pesto vodka sauce that’s creamy and so delicious! The secret to this one-pot pasta? Basil pesto and plenty of cheese on top. The pesto adds a vibrant layer of flavor and richness to this silky, smooth, and creamy pasta. Serve this 30-minute dinner up any night of the week. It’s delicious and looks pretty on any table…not to mention that everyone LOVES a GOOD creamy vodka pasta. This dish will be your new go-to when serving family and friends over the holidays.
We’ve made it to Thursday, and this week, that means creamy spicy pesto pasta alla vodka for dinner. Like clockwork every December I begin thinking about my family’s favorite vodka pasta. I have made so many versions over the years, but this recipe is my favorite. It’s more classic, but with the small twist of basil pesto, which of course only makes this vodka pasta that much more delicious.
I don’t know what it is about December days, but they always leave me craving some form of pasta in red sauce. I have to say, this pasta alla vodka feels like the most fitting December recipe. Not only for its simplicity and deliciousness, but the pretty red and green colors feel extra festive. Perfect for this time of year.
I know, I know, there she goes again with all the holiday talk. But I’m really grabbing onto anything and everything that adds even just a little holiday happiness into the world this year! And pasta always makes everything better. Especially a creamy vodka pasta.
So what does the vodka actually do?
The vodka adds a sharp bite that helps to balance out the sweetness of the tomatoes. When used in small amounts, the vodka will boost and intensify the aroma of the sauce. The key is to slowly simmer vodka into the sauce. This will release its flavors and cook out the alcohol.
If you prefer to not cook with alcohol, swap the vodka for chicken broth, vegetable broth, or even just water. That will be totally fine and your sauce will still be great.
All the spicy details…
This pasta is simple. I didn’t go over the top with it but instead wanted to really focus on the traditional flavors of a great vodka pasta…garlic, tomatoes, and cream. The key is to slowly cook the garlic in oil. I learned this trick when I first started cooking from a friend of our family’s, Mrs. Mooney, as I called her, and actually still call her to this day.
She’d make this dish simply called penne pasta. It was always a favorite. Thinking back on it, it’s actually really similar to an alla vodka style pasta sauce.
Mrs. Mooney taught me to slowly caramelize garlic in olive oil to really infuse flavor into a recipe, especially within an Italian-style red sauce. So, don’t skip this step! Once the garlic is extra fragrant and turns golden, I like to stir in the tomato paste and chili flakes. Then cook those for a bit to really help intensify the flavors in the sauce.
Once that’s cooked for a bit, stir in lots of cream. Then let the sauce simmer while you boil the pasta.
For the pasta, I just used short cut rigatoni (to be honest, it’s really the best kind of short cut pasta I can find in my area). But use any short cut pasta you love or have on hand.
You’ll want to first boil off the pasta, then just before draining reserve some of the pasta cooking water. This step is so important, so be sure to not dump the water before reserving a cup. The pasta water is used to finish the creamy vodka sauce.
Now add in some of the pasta cooking water and simmer the sauce until it has reduced down a bit and thickened. At this point, your kitchen is going to smell amazing. There should be hints of garlic and butter throughout…it’s the best of Italian scents.
Once the pasta is cooked, toss it with the sauce and that pasta water. Add some butter and toss until the sauce is very creamy. Stir in the parmesan and basil. Immediately the heat from the pasta intensifies the smell of the basil…leaving you with nothing but excitement for dinner.
And trust me, you should be excited. Every bowl of pasta is creamy, just oh so slightly spicy, with a subtle pesto touch, and just the right amount of butter and cheese.
It’s is so very good. Roll your eyes back, go for that second bowl, and finish the pasta all in one sitting, GOOD. Dramatic, but true.
Perfect dinner to serve up this holiday season, even if it’s just the two of you this year! The leftovers are just as delicious! You can prepare the dish in advance, keep it fully assembled in the fridge, and then bake before serving. I love dishes like this for holiday entertaining…they make life so easy!
You can even prepare the sauce way ahead of time, then just add the pasta before you’re ready to serve. This would make a great dinner party meal with a side salad and some bread. Usually, I keep it simple with my 5 Ingredient Beer Bread or Salted Butter Parker House Rolls. But when the whole family is in town for December, I’ll bake this Pull-Apart Garlic Butter Bread Wreath. Either way (or day) you serve this pasta up, it’s going to be good. It’s one of those pasta dishes that’s easily loved by all.
Looking for other simple winter pasta dishes? Here are my favorites:
4 Cheese Sage Pesto Florentine Lasagna
One Pot Spicy Pesto Cheese Baked Rigatoni
Lastly, if you make this Spicy Pesto Pasta Alla Vodka, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pesto Pasta Alla Vodka
Servings: 6
Calories Per Serving: 458 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1-2 teaspoons crushed red pepper flakes
- 1/2 cup tomato paste
- 1/4 cup vodka
- 3/4 cup basil pesto, homemade or store-bought
- kosher salt and black pepper
- 1 cup heavy cream or canned coconut milk
- 1 pound short cut pasta
- 3 tablespoons salted butter
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil roughly chopped
Instructions
- 1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat. 2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.3. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.4. Divide the pasta among plates and top with basil and cheese. Enjoy!
Notes
To Replace the Vodka: use an equal amount of chicken or vegetable broth.
To Make Ahead: prepare the alla vodka sauce through step 1. The sauce can be made 4 days ahead of time and chilled in the fridge. To serve, warm on the stove, follow the directions through step 2.
To Freeze: the alla vodka sauce can be made, then frozen in a freezer-safe container for up to 3 months. Thaw, then use as directed.
This post was originally published on December 3, 2020
This stuff is delicious! I was out of plain oregano, so I subbed Italian seasoning (which is oregano plus several other spices), and I cut the amount of red pepper flakes in half so my kids would eat it. My favorite “alla vodka” dish comes from a local Italian restaurant here in Charlotte and I have to say this was nearly as good as theirs! I think next time I will add some chicken, just to make it heartier, but this recipe is definitely something I’ll be making again.
Thank you so much for trying this one, Mary! I am really glad it turned out so well for you! xTieghan
Hi T! Can you also add a “to make with meat (beef, turkey or sausage) note? Thanks!
Hey Tori,
Just add your fave cooked meat:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
So excited to make this tonight!!! Loved watching you make this in your IG stories 🙂 thank you for all your hard work!
Thank you! I am really glad this recipe turned out so well for you! xTieghan
Yum! Just made vodka sauce last night from a recipe on delish.com. Yours looks even better – the same base, but more vodka, add some butter and oooohhh – pesto! Can’t wait for round 2. Never enough pasta alla vodka!
Thank you so much Gretchen! I am really glad this turned out so well for you! xTieghan
Looks amazing! What can I substitute for shallots?
Hey Angie,
You can skip the shallots:) I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Silky smooth is exactly right. I was surprised at how creamy the sauce was while I was tasting it as the noodles boiled… what? I could help it. I only had a squeeze tube of basil and used that as both pesto and fresh basil subs. Also only had macaroni noodles. Turned out delish. If boyfriend had been over, I would have stirred in some diced chicken breasts for him. HBH never disappoints with ease and quality of recipes.
Hi Jordan! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
I made this tonight and added spicy Italian chicken sausage since I had it on hand. Such an amazing combination of the vodka sauce and basil pesto flavors! My family soaked up every drop of the sauce with some nice crusty bread from a local bakery. This is definitely being added into the rotation!!!
Thank you so much Julia! I am really glad this recipe turned out so well for you!! xTieghan
Just made this and have NO leftovers. This was superb and made it exactly as written. (Only good thing about 2020 is that we always have a bottle of Grey Goose on hand.) Served it with a side of sauteed greens and it was fabulous.
12 out of 10 recommend.
Thanks so much for this.
Thank you Harley!! I am so happy this turned out so well for you! xTieghan
AMAZING! My pickiest eater ate 2 giant helpings, and asked me why I hadn’t made this before. 🙂
The basil flavor was just a little too strong for most of my family, so I’ll cut the fresh basil the next time I make this (or just keep it on the side), but there will definitely be a next time for this recipe! However, if you love basil, this is perfect. Made it with rotini and it worked great.
Also cooked up some Italian sausage from a local butcher in the oven, and added slices of that after the pasta and sauce was all mixed together. Would be great with grilled chicken as well, but is definitely still fabulous as a stand alone dish.
Wow that is so amazing to hear! I am really glad you all enjoyed this one, Laura! Thank you for trying it!! xTieghan
Will this work with Half and Half? I have that in the house now, but not heavy cream 😉
Hey Susi,
Yes, that will work! I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Such a delicious dinner. The aroma filled the kitchen with the anticipation of a wonderful, homey delight! Will make this again. A keeper recipe!
Thank you so much Vicki! I am really happy you loved this one! xTieghan
Had this tonight and it is definitely a keeper recipe. Delicious and easy and the whole house smelled of anticipation of a honey dinner.
Thank you so much Vicki! I am really glad this turned out so well for you! xTieghan
Wow this look so tasty.
Best Regards
Luisa https://littlefork.de/
Thank you so much Luisa! xTieghan
Another yummy pasta recipe. I have everything but the vodka. A trip to the store is in order.
I hope you love this recipe, Joyce!! Thank you! xTieghan
Would this work with another pasta shape? I’m trying to use up what I have before moving soon. I have fusilli, rotini and spaghetti
Hey Lora,
Use whatever pasta shape you like:) I hope you enjoy the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan