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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.
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.
So easy to make and delicious. I cut down on the amount of red pepper flake just because we aren’t a super spicy family and it was just the right amount of heat for us. Definitely will make again for a easy special dinner night.
Hey Kathryn,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
I made this for a my Valentine’s day dinner with my boyfriend and it was delicious! He pan fried some hot Italian sausage to add to it. However, just the sauce alone was fantastic, so I know it would’ve been great even without the meat! I used fusilli, and the grooves were perfect for soaking up the sauce. I made a note for next time that 3/4 cup pesto equals a full 6.5 oz jar. I could probably even splurge for the 7 oz jar next time. That will save me a measuring cup 🙂
Hey Brittany,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
This is a phenomenal recipe!!! I don’t consider myself a very skilled cook and this was easy even for me! I found this recipe after making your sheet pan alla vodka pizza and both are big winners in my book! I added some spinach because I had some to use up and this was the warmest hug of a dinner I could have imagined! Thank you for sharing.
Hey Holly,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Love this meal so much. Flavors are so unique. Whole family loves it.
Hey Hannah,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
This one is seriously SO good. It deserves all the stars. I’ve made it multiple times for multiple people and everyone falls in love with it! Always have the ingredients on hand, it’s so fast, and is perfect for those “oh crap I forgot to take meat out of the freezer what are we gonna have for dinner” type nights. Love it Tieghan!!
Hey Molly,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
I wish I could give this recipe a million stars!! This is by far (and away) my absolute favorite meal. I make it at least once per week. It is so gooooood and is definitely a comfort meal. The flavors meld together beautifully. One of my kids doesn’t like pasta, but when he comes home I have often made this and he really likes it which is a win for me.
Hey Karen,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
So good. Added Italian sausage for some protein and more kick. Decided to also use a keto pasta to experiment and it was fab.
Hey Lisa,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
I had such high expectations but for some reason, we weren’t fans of this. I’m not sure if the specific brands I used just didn’t work well together, but it had such a strong pesto flavor (I used Kroger simple truth basil pesto) that was an odd combo with the tomato. It was also extremely oily. After we dished it up and let it sit for a minute or two, oil was pooling in our bowls.
I ran out of olive oil so I had so sub avocado oil, maybe that was the issue?
I’ll probably try this again with olive oil and with less pesto (like a 1/4 cup instead of 3/4 cup).
Hey Olivia,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try. If your pesto was super oily that could have been the issue. xTieghan
Loved it! If you don’t love spicy, I’d stick to the 1 teaspoon of red pepper flakes. My husband hates pesto so I left that out and it tasted great!
Hey Hailey,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
My whole family LOVES this pasta! I got this recipe from one of my home daycare parents. Her toddler brought this for his lunch one day and it smelled amazing so I asked for the recipe. I use vegetable broth since one of my family is vegetarian. I usually add mushrooms, sometimes spinach and red bell pepper and pine nuts, and when vegetarian family is not eating I add 2″ cut up pieces of chicken. I cook any added vegetables with the garlic and shallots. I cook chicken separately with salt, pepper, olive oil and garlic powder, then add to garlic/olive oil/shallots/veggies before the paste & red pepper is added. 1 tsp only of red pepper flakes is all we use for our family. Have not made with vodka….yet.
This is THE BEST recipe ever.
Hey Aubrey,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I love this recipe! I’ve made it two or three times…I add just a pinch of sugar to it to kind of cut the acidity. Thanks for sharing these recipes – they give me (and my family) so much joy!
Hey Allison,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
So delicious!! I can’t wait to make again! I make so many of your recipes and have loved them all!
Hi Laura,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I love this recipe. Can I reduce or omit the pesto? Should I substitute extra tomato paste or tomato sauce? Thanks!
Hey Kelly,
Yes, you can omit the pesto. Let me know if you give the recipe a try, I hope you love it! xTieghan
This has become a weekly meal for us. Accidentally doubled the vodka one time, but just let it simmer longer until it cooked out and was still delicious. I’m vegetarian and fiancé is not but we both love this one!
Hey Jessica,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
A must in my family now. Delicious!! I add Italian sausage to it.
At what point in the recipe do you add the sausage?! Thank you!!
Hi Ellen,
Just cook the sausage on the side and add at the end of the recipe. Please let me know if you have any other questions! xTieghan
Hey Melania,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Do you have a pesto recipe ? Looking forward to making this!
Hey Tara,
I do!! I have one in the HBH Super Simple cookbook that I love! Here’s a few others that I enjoy:
https://www.halfbakedharvest.com/cajun-garlic-butter-shrimp/#wprm-recipe-container-116796
https://www.halfbakedharvest.com/kale-pesto-pasta/
https://www.halfbakedharvest.com/burrata-lemon-pesto-pasta/#wprm-recipe-container-108875
Please let me know if you have any other questions! xTieghan