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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
Hi! Can I purée San Marzano tomatoes, instead of using tomato paste?
Hi Rani,
The tomato paste really deepens the flavor, but if this is your only option it should work for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
I followed the directions exactly and for some reason the sauce tasted burned. I don’t know if it was supposed to be tomato sauce instead of paste but the shallots, onions and oregano were black. Love your recipes but not sure where I went wrong with this one?
Hi Amy,
So sorry to hear this, but sounds like your heat was way too high. xTieghan
Excellent recipe! Full of flavor. My husband and I loved it!
Hi Ann,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Tried it with my partner. We both loved it. Fun to make and eat
Hi Nancy,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
The literal best pasta dish Ever. Picky eater approved as well.
Hi Ami,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This has become me and my boyfriends favorite pasta recipe. Hands down. It’s delicious and perfect. We have made it several times in the last month. Thank you!
Hi Alannah,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Is it 1 lb of cooked pasta?
Hi Jas,
Yes, that is correct. I hope you love this recipe, please let me know if you give it a try! xTieghan
Excited to make this for NYEs! How much dry pasta do I need for 1lb of cooked pasta? Most boxes of rigatoni are 16 oz dry. Thanks!!
Hi Kerry,
I would use 2 boxes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! Looking forward to making this!
Can you clarify—you’re saying to use 2lbs of dry pasta to get 1lb of cooked pasta? Isn’t pasta heavier after it’s cooked, from absorbing water?
Hey Alanna,
Sorry, I am not sure what you are referring to, you will want to use 1 pound of pasta. Please let me know if you give the recipe a try, I hope you love it! xTieghan
How many oz of sauce is this? I would love to make this for my meatballs
Hi Renata,
Sorry, I am not sure exactly how much sauce this makes, I would say about 4 cups. I hope you love the recipe, please let me know if you give it a try! xTieghan
Could you add gin instead of the vodka? I never buy vodka
Hi Stephanie,
Yes, that would work, you could also use broth in place of the vodka. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this recipe as as part of our Christmas Eve feast and it was delicious. So easy to make and full of flavor- everyone raved about it.
Hi Tracy,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
My son is a vegetarian and I am always looking for meals that will satisfy vegetarian and meat lovers alike. Made this pasta for the family over their Christmas visit and got rave reviews all the way around. We love a local restaurant in OKC that has a “Trieste” sauce which is combo of red, Alfredo and pesto sauce and this was a very close comparison. Delicious and very simple. Thanks for the great recipe.
Hi Sherri,
Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!? xT
Good flavor, but ugh, was almost ruined because of the pasta water. Partly my fault for not reading closely enough but the instructions should be more clear that you will likely not need the whole 1 1/2 cups of water. I stupidly dumped it all in not realizing it says only use 1/2. Mostly saved it with additional tomato paste and pesto. Don’t make the same mistake!
Hi Chelsea,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
I’m so sad to write this but this recipe was super disappointing. It wasn’t awful, but anybody commenting it’s the “best pasta they’ve ever had” has not had much pasta. It took a decent amount of time and smelled great, but the flavors didn’t work well together. I’m disappointed because I spent a lot of money on the ingredients. My husband ate one bowl and then found something else in the pantry to eat. I’m noticing that lots of these recipes look fantastic, but the taste is never that great, unfortunately. I love pesto, vodka, and all of the other ingredients, but together, it was not good.
Hi Margo,
I am so sorry to hear this recipe was not enjoyed. It’s a family favorite over here, is there anything you may have adjusted? Can I help you with anything? Let me know! xTieghan
Can I substitute white wine for the vodka, do you think?
Hi Sherry,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m so sad to write this but this recipe was super disappointing. It wasn’t awful, but anybody commenting it’s the “best pasta they’ve ever had” has not had much pasta. It took a decent amount of time and smelled great, but the flavors didn’t work well together. I’m disappointed because I spent a lot of money on the ingredients. My husband ate one bowl and then found something else in the pantry to eat. I’m noticing that lots of these recipes look fantastic, but the taste is never that great, unfortunately. I love pesto, vodka, and all of the other ingredients, but together, it was not good.
Hey Margo,
So sorry to hear this! Was there anything you adjusted or something specific you didn’t like that I can help with? Let me know! xTieghan
Really good! We all loved it
Hi Christine,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Happy Holidays!❄️ xT
My husband and I loved this dish! I am going to make for a group of 20, so will need to triple the recipe. Should I just triple all of the ingredients ?
Hey Kristie,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Yes, you will want to triple everything. Happy Holidays!❄️ xT