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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this last night with your winter salad, both were delicious!
Hey Kelly,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
This was amazing! It was my first time making a homemade sauce and the recipe was so easy to follow and tastes delicious. Thank you!
Hi Chelsea,
Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! xxTieghan
Hello!
Tasted great but didn’t have the red color pop I was expecting. I did use Trader Joe’s vegan kale and cashew basil pesto. Could that be the culprit? More tomato paste maybe?
Hi Will,
Thanks for giving the recipe a try! Sorry, I have never used their pesto, but I don’t see why that would be an issue. Was there anything you adjusted in the recipe? It should be more of a blush color, not bright red:) xTieghan
No other adjustments. I used a cup of light coconut milk but I don’t think that would make a difference in the coloring? It was just a bit brown. Not the best color but tasted great.
I will try non vegan pesto next time, planning to make it for some guests. Maybe that will help?
Yes, let me know!
Amazing!! It definitely takes me longer than 30 min to make but wow is it worth it! It’s almost better the next day. 12/10 recommend and great for serving a group!
Hi Kate,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
This pasta is phenomenal. I’ve had pasta a la vodka before but it’s the pesto in this pasta that makes it the best I’ve ever had. Absolutely delicious!
Hi Kristen,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This is the best vodka sauce Recipe I’ve tried!
Hi Sherry,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Thanks for another great recipe. I’ve made this three times now and it was delicious every time, even when I had penne instead of rigatoni. Served it with your winter pomegranate salad!
Hi Carrie,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
I made this dish on New Years Eve for my family and I’ve never received so much praise for a dish, and I couldn’t have agreed more. So much flavor!!!. I simply followed the recipe – and added some sliced spicy Italian sausage (def recommend). It was so super easy and I know I will be making this for years to come.
Hey Dani,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
One of the best pastas I’ve ever had! I made this with the max red crushed pepper and only 1/2 cup of pasta water to thin sauce. Plus, I added 1 lb of ground Italian sausage. It’s delicious! Online recipes are usual misses. But this site is my new go to. Many thanks for a staple!
Hey there,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Must try recipe! This is the first sauce I’ve ever made and it came out delicious. The pesto adds nuance to the flavor. Everyone loved! We skipped on the red pepper flakes because we wanted a milder flavor.
Hey Aiyana,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
It was my first time making penne alla vodka and I absolutely loved the recipe! I just skipped out on the pesto because I didn’t have any and just add fresh basil leaves when I add the pasta to the sauce. Absolutely delicious and I will be making it again
Hey Janvi,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
I have made this 3 times in the past month! It’s enough sauce for us to use in a pan pizza, and for simple pasta. I use more vodka, a personal preference, and I use Absolut Peppar vodka and it is soooooo good. This is one of my favorite recipes from you last year!
Hey Andrea,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Amazing!! Love the kick, love the coziness it brings. 10/10
Hi Emily,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is soooo good … especially on a -26C evening in the Canadian Rockies (that’s -15F for U.S. friends). My 14 year old said we should have it 1x a wk. ?
Hey Tanis,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Was so looking forward to making and eating this pasta dish! Unfortunately I was very disappointed as it did not meet my expectations. I used 1/2 the ted pepper flakes and it was still too spicy for me and maybe the vodka was too much. My son loved it though.
Hi Jennifer,
So sorry to hear this recipe was not enjoyed, it is a spicy dish as stated in the title:) xTieghan