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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
Quick and easy! Was a delicious side with oven roasted tri tip!
Thank you so much Allyson! xTieghan
Tried this recipe, when I added the pesto – the oil separated and I couldn’t get it to combine. My sauce was also completely off colour compared to yours. Any suggestions?
Hey Liz,
So sorry, was there anything you adjusted in the recipe? Maybe the brand of pesto? I like to make my own! Please let me know how I can help! xTieghan
Delicious! My whole family LOVED it. It has amazing flavor and creaminess. I made it with half and half and homemade pesto, just immaculate. Will be making again soon. HBH recipes are becoming my families favorites!
Thank you so much Michelle!! xTieghan
Easy and absolutely delicious. I used 1 1/2 teaspoons of red pepper flakes. If you don’t like spicy food then you may want to dial down on that. We felt like we were at a highly regarded Italian restaurant while eating this dish, yet I made it myself. I love going to wonderful restaurants and right now we can’t so this was awesome. Again so easy to make, TRY IT!
Hi Renee! I am really glad this recipe turned out so amazing for you!! Thank you so much for trying this one! xTieghan
I made this tonight and it was delicious. I’ve made pasta alla vodka before and it was VERY bland – basically just tomato sauce and booze. But your recipe is anything but bland. It was a perfect blend of tomato/cream/cheese/pesto with just enough warmth. We used coconut milk as my daughter is lactose intolerant. Everyone loved it. I’ll definitely make it again!
Thank you so much Victoria!! xTieghan
So GOOD. I had a sun-dried tomato pesto only and it turned out amazing. Love the simplicity but also the very good ingredients and taste of this. Thank you!
Thank you Liz! xTieghan
I made this tonight and honestly came together so easy and it was delicious! Can’t wait to make it again!
Thank you so much Becca! xTieghan
SO delish and super easy. Will be making again for sure!
Thank you so much Taylor! xTieghan
I just made this for dinner and OH. MY. GOODNESS. It’s freakin’ DELICIOUS. This is my first Half Baked Harvest recipe I’ve tried and I don’t think I could’ve picked a better one to start with! This dish was incredible easy to follow and turned out so well! I didn’t have any oregano so I substituted that with some Italian seasoning–Still tastes great! I’m pairing it with some cheesy garlic bread (because we can never have enough garlic or cheese, right?!) and a Moscow Mule. Thank you so much for this recipe!! I can’t wait to make this again for friends!!!!
YES! I am so happy this recipe turned out so amazing for you, Caitlin! Thank you so much for trying this one! xTieghan
So so good! Husband immediately said this recipe is a keeper! We used evaporated milk instead of cream because I had some left over that I wanted to use up and it worked perfectly and we used some random pasta shape we had on hand. Definitely recommend!
I am really glad this recipe turned out so well for you, Kim! Thank you so much for trying it! xTieghan
First things first. I LOVE YOUR SITE! Amazing photography and great recipes ideas
I just made the vodka sauce. It didn’t seem to have an abundance of flavor. Any suggestions?
Hey Mark,
So sorry you did not enjoy the sauce. Did you leave anything out? Let me know how I can help. xTieghan
Made this with my daughter over the weekend – it was really good! We doubled the crushed red pepper for more spice and used coconut milk. It was delicious! Everyone loved it!
Love that! Thank you so much Tara! xTieghan
This was SERIOUSLY delicious. I had ordered penne a la vodka from a few different Italian restaurants in the area and was so disappointed by all of them. But this recipe satisfied my craving for a delicious vodka sauce. I left out the red pepper flakes and I added crumbled cooked Italian sausage and diced tomatoes (at the same time as the pesto & cream). I will say it’s best enjoyed right away, it got kind of oily after microwaving the leftovers. Big fan of all HBH recipes 🙂
I am so happy to hear that, Alex! Thank you so much for trying this one! xTieghan
We really liked this recipe, but had an issue reheating the leftovers. The oil/butter from the sauce left the leftovers quite oily. Any tips to help prevent this in the future?
Hey Alisha,
Thanks for giving the recipe a try! When reheating leftovers I would recommend skimming the oil off the top of the sauce before heating. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
⬆️ *holing up, not hoping up!