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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 recipe is sooo good, my all-time fave from HBH. I make it all the time and it’s always so so good.
Hey Nicole,
Awesome! Love to hear this dish always turns out well for you, thanks a lot for making it so often!
Absolutely delicious! Will absolutely add to the pasta rotation
Thank you SO much Amanda! I am so glad you are loving this pasta! Thanks for giving it a try! xT
I’ve recently discovered this page and single recipe hits.
This recipe was no different. Hands down the best vodka sauce I’ve ever had and it paired perfectly with the rigatoni pasta. This is a keeper recipe going in my cookbook!
Thanks so much, Samantha! So glad you enjoyed this dish, I appreciate you making it and your feedback! Have a wonderful weekend! xx
This recipe is a frequent request from our 8 year old son. He calls it “saucy pasta”. Simple but nice enough to serve to guests with salad and crusty bread. Thank you!
Hi Katie,
Wonderful! So glad this recipe always turns out nicely for you, thanks for making it so often! Have a great Friday! 💐
One of our favorite dishes!! Every time I make it someone asks me for the recipe. So good!!
Hey Julie,
Thank you so much! I am thrilled to hear this recipe always turns out nicely for you! Thanks for making it so often!
My favorite recipe ever!!! Everyone thinks making your own sauce is hard but this recipe is delicious and simple. Anytime I have a bridal shower with a a request to fill out a recipe card for the bride, I write this one down (with my own tweaks;) ).
Hi Bridget! Aw thank you so so much! So sweet that you share this recipe at bridal showers, etc.! Love to hear that you’re enjoying it! 🙂 xT
I’ve been making this for awhile and it’s always a big hit and a very forgiving recipe! I usually add scallops and shrimp as well as some spinach! It’s so flavourful and filling!
Hey Cassidy,
Thanks so much! Love to hear this recipe turned out well for you! Have the best weekend:) xx
Bursting with flavor. All 6 of us love this; it’s a favorite!
Love to hear this, Valerie! Thanks so much for making this pasta and your feedback! Happy Sunday! xT
I made the Spicy Pesto Pasta alla Vodka this evening, and it was absolutely delicious! The flavors were vibrant, and the creamy texture paired perfectly with the spicy pesto. I added a bit of extra garlic for some extra kick, and it turned out fantastic. Thank you for this amazing recipe!
Hi Heather,
Fantastic! Love to hear this recipe was enjoyed, I appreciate you making it and your feedback! Have a great weekend! xT
That sauce is soooo good! Yum! I reduced the fat by using just a bit of butter, lol. Served with the big Cheese and Spinach Ravioli, it was perfect for a quick meal. You could use that sauce as a base for so many other dishes. Thank you, as always, for another great recipe.
Hey Kim,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
Love this recipe, I didn’t have pesto so I left it out and it was sill amazing
Hi Carmen,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Made this for dinner tonight, creamy & delicious 😋 Will definitely be on the menu again.
Hi Holly,
Happy Holidays!🎄🎁☃️ Thanks a lot for making this recipe, I’m so glad to hear it turned out well! XxT
This has to be one of the best recipes I’ve ever found!! I make this about once a month and always my go to when I need to cook for someone! I pair the sauce with chicken meatballs and it heats up great throughout the week.
Hey Jordan,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
Delicious! I cut up some spicy chicken sausage into 1 inch pieces, sautéed them then, served with the pasta and a salad, it was a huge hit!
Hey Clare,
Happy Sunday!🍂🍁 Thanks a lot for trying this recipe and your comment, love to hear it turned out well! x
This is a family favorite and is in our rotation for meals. It’s a staple and has the best flavor! I add protein like Italian sausage! Best recipe!
Hey Taylor,
Awesome! Love to hear that this recipe is always a hit, thanks for making it so often! xT
A fav of ours!!!
How would you incorporate shrimp into this dish?
Hi Teresa,
Love to hear this! I would just add sautéed shrimp to the finished dish. Thanks for making this recipe so often! xx
A fan favorite staple in our household. We’ve added chicken and sliced chicken sausage for some added protein.
Thanks so much, Megan! Love to hear that this recipe is always enjoyed, thanks a lot for making it so often! x
Hello, is this recipe still good without the pesto? I have a nut allergy guest, I was going to leave the basil and cashew pesto out for a small portion of it.
Hi Lavinia,
Yes, that would be just fine for you to do! I hope you love this recipe! xx