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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.
Planning on making this dish for a dinner party! Do you have any chicken recipes that will pair well with the pasta as a side? Really struggling on what will complement it well!
Hey Kristen,
I always add chicken to this for my brothers, I just sauté it on the side with Italian seasoning! I hope this helps, please let me know if you have any other questions! xT
So delicious! Came together quickly with amazing depth in flavor, like it had been cooking all day! Thank you for anything winning recipe!
Hey Tracey,
Happy Friday!! I appreciate you making this recipe and sharing your feedback, so glad to hear this was enjoyed! xT
Wow! Fantastic ❤️
Hey Lisa,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
This recipe looks delicious and love the idea of adding the pesto. I’m just not sure about the oregano. Usually, it’s not added to pasta sauces and used for pizza sauce. Is it overpowering?
Hey Jessica,
If you wanna skip the oregano go for it:) I hope you love this recipe, please let me know if you give it a try! xT
Divine! Perfect. So tasty and easy to make.
Hey Lisa,
Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT
If you wanted to prep before your dinner party then bake it, how long and at what temp would you heat it up at? Do you think it would get mushy? Thank you!
Hi Renee,
I would follow the instructions for this recipe:
https://www.halfbakedharvest.com/one-pot-spicy-pesto-cheese-baked-rigatoni/
Please let me know if you have any other questions, I hope you love this recipe! xT
This was DELISH! I might try adding a pound of Italian sausage next time to add some protein. So good and easy for a quick weeknight dinner!
Hey Caroline,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
Hi Teigan!
This looks amazing and I’m going to attempt to make it tomorrow. Question- I would like to incorporate some Italian sausage in it. Do you think a pound should suffice? Should I brown it in with the shallots and garlic or do it on its own and add it to the sauce once it’s had a chance to simmer?
Thank you, LOVE your recipes & you!
Hey Alyssa,
Totally, a pound would be great to use, I like to sauté it on the side and then add once the sauce is done. I hope you love this recipe! xx
I have the same question – also do you remove the casing?
Thank you
Yes:)
This was fantastic! My kids don’t generally eat “green” pasta (pesto), but hidden in the red sauce they loved it! I used red wine instead of vodka and left the spicy flakes on the side for the adults but followed the rest of the recipe as is. My kids had friends over, and they raved about it to the point that the parents asked for the recipe. A keeper for sure!
Hey Christianna,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Do you think I could do this as a casserole dish for a Christmas Potluck? Or maybe just after making , put it in a crockpot to keep warm? Any Suggestions?
Hey Cheryl,
Totally, either option would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
Thanks so much…I love this recipe and have made it several times, and used leftover sauce for pizza….I will try a casserole using the basic recipe tonight! Thanks again!
Hey Cheryl,
Wonderful!!🎄 I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xx
Have you added Italian sausage to this ??
Hey Jessica,
You bet, my brothers would eat it without the meat! Let me know if you give the recipe a try! xx
This is an amazing recipe! I made it the other night and was immediately told to put it on the “list”. Thank you for such an awesome meal that my whole family loved
Hey Allison,
Wonderful!!❄️ Thanks a bunch for giving this recipe a try and sharing your feedback, I am so glad it was a winner:)
This dish is delicious! Just curious though, every time I make a sauce with pesto it turns to a yucky brown color and not like your pictures! Lol still tastes good but doesn’t look appealing. I didn’t even add the whole 3/4 cup this time. Am I doing something wrong?
Hey Lo,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! Hmmm, it could be the brand of pesto. Have you tried using a homemade recipe? xT
I was also ordered to put it in the rotation. My near-vegan daughter, impossible to cook for, licked the bowl.
Hey Maureen,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Cannot say enough good things about this recipe…absolutely delicious, and incredibly easy! I topped with chopped fresh parsley in addition to shaved parmesan. Served with cheesy garlic bread. Will 100% be making again!
Hey Katie,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
This recipe was delicious and easy to make. My boyfriend told me to put it in the rotation. I will definitely make it again.
Hey Paula,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx