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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
Incredible recipe! New fave alla vodka recipe that will be made again and again 🙂 Love the addition of the pesto. It adds a depth to the sauce and is so delicious. Another addition to the recipe collection. Thanks Tieghan!
Hi Natalie,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Followed the recipe exactly, incredible!!
Hi Katie,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
I’ve made this a few times now and it has become a family favorite. So quick and easy for a weeknight meal and DELICIOUS! We’ve been serving with a dollop of ricotta cheese and a big caesar salad. So good!
Hey Alexandria,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Hi Tieghan!
I’ve made this recipe several times, it’s one of my favorites. I have a question – if I want to make this about an hour and a half before serving guests, what is the best way to keep it warm/fresh for that time? Thanks!
Hey Tommy,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. I would just make the sauce and allow it to sit over low heat and then add the noodles when you are ready to serve. Thanks for sharing your comment! xTieghan
This is my fav recipe of all time. It tastes like a restaurant! Any suggestions on a simple salad to pair with this dish?
Hey Stacey,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! Here are some salad ideas:
https://fett-weg.today/kale-caesar-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/winter-salad-maple-candied-walnuts-balsamic-fig-dressing-big-giveaway/%3C/a%3E%3Cbr /> https://fett-weg.today/apple-and-kale-salad/%3C/a%3E%3Cbr /> xTieghan
This recipe is insanely delicious. I made it tonight, and we ate it all! I thought I had all the ingredients but I realized the date of the cream I had expired. I substituted the cream with vegetable stock and the recipe still turned out absolutely great. Thank you!!
Hey there,
Wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it! xT
Hi, I’m so excited to try this recipe! What type of meat/ meat recipe would be best to pair with this dish?
Hey Monica,
My family enjoys when I add ground sausage or chicken seasoned with Italian seasonings. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I always thought vodka sauce was marinara + vodka + cream. Thank you for showing me how it is supposed to be made!!! Made this for a family party and cannot wait to make it again!
Hey Allyse,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
This recipe is sooo good! It had become part of my recipe rotation and everyone I make it for is in love with it:)
Hi Lexi,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Color came out much better using “real” pesto, must have been the cashew and kale of it all in the trader joes vegan pesto. Thanks!
Awesome, so glad to hear this!
We had this for dinner last night and it was delicious. I used coconut milk and followed everything else exactly as written.
Hi Vicky,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
obsessed with this recipe! so easy to make and a true favorite. I always use coconut milk instead of cream (to keep my stomach happier) and I add italian sausage when I want protein!
Hey there,
Awesome!! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
This recipe is so good! I added some unflavored protein powder to the sauce at the end and used lentil pasta to get my protein in 🙂 I might try this with cashew milk or coconut milk instead of heavy cream to cut back on some of the calories so I can have this more frequently :)! Made it again tonight and have lunch for the week. Thanks!
Hi Katie,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
Which chicken dish would you add?
Hi Meg,
If I make chicken to go with this, I just sauté spinach in Italian seasonings. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Best pasta alla vodka I’ve made!! Amazing!
Hi Erica,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Excited to try this! Is this safe to feed my toddler? I’m concerned about the alcohol cooking off.
Hi Rachel,
You could use broth in place of the vodka. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I tried this recipe two days ago for lunch. Green pesto and heavy cream because I did not have coconut milk anymore. Everyone loved it, so much that I did not have any leftovers for me to take to work on the next day. My niece took two more servings, my sister who doesn’t like basil pesto took one more, and my parents and my nephew ate it for dinner. Nothing left. And I made it yesterday too because of two nephews coming unexpectedly and this recipe is so easy. Bell pepper pesto and coconut milk this time. And it was delicious as well. Thank you Thieghan. It’s always a pleasure to try your recipes. I might try a cake in the near future! And oh, my sister said “I knew just by the scent that you were cooking HBH.” I guess it’s the scent of thyme. We never really use thyme but it was in all the recipes we’ve tried so far ?
Hi Perrine,
Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! Thanks so much for your kind message! xTieghan