If there’s one pasta dish I can always count on to lift the mood and fill everyone’s plate with comfort, it’s Pasta alla Vodka. Creamy, a little tangy, slightly spicy, and deeply satisfying—this is the kind of dinner that feels fancy but is easy enough to pull off even after a long day. The sauce clings to every bite, and honestly? It tastes like something you’d order at a cozy Italian spot, but better, because you made it at home.
What You’ll Need to Make It Happen
I like to keep this dish simple and pantry-friendly, and once you have the essentials, you’ll be surprised how quickly it comes together.
- Tomato paste – You’ll use the whole can, no waste. The concentrated flavor gives the sauce that deep, rich base.
- Vodka – It’s optional, but I usually toss it in for that subtle sharpness and silky finish. Don’t worry, the alcohol cooks off.
- Pasta – I go for something with ridges—rigatoni, fusilli, or penne—anything that can catch the sauce. Even short curly pasta works.
- Heavy cream – Brings in the luscious texture that makes this dish so comforting.
- Parmesan or Pecorino Romano – I like using whatever I have, but don’t skip this. It adds a salty, nutty kick.
- Butter – I finish with a little cold butter for that glossy, restaurant-style finish.
Why I Keep Coming Back to Pasta alla Vodka
This dish became a staple during lockdown—mainly because it only takes a few basic ingredients and comes together without much fuss. I remember making it late at night once, just tossing together whatever I had, and being blown away by how good it was. Since then, it’s become a regular comfort meal for me.
And let’s clear one thing up—despite what social media might have you believe, no, Gigi Hadid did not invent this recipe. But hey, I get the hype. It’s creamy, cozy, and Instagram-worthy.
A Quick Look at Where It All Started
Like a lot of Italian-American recipes, the exact origin of Pasta alla Vodka is a bit fuzzy. Some say it came from Bologna in the ’70s, others claim it popped up in New York kitchens trying to blend Italian roots with local trends. Either way, I always picture it on a red-checkered tablecloth next to a basket of garlic bread and a big salad.
Step-by-Step: How I Make It at Home
1. Build the Flavor
Start by sautéing finely chopped onion and garlic in olive oil with a pinch of salt. Let them go until soft and fragrant.
2. Toast the Tomato Paste
Add in the tomato paste and a small pinch of crushed red pepper flakes. Keep stirring until the paste darkens—it should turn a deep brick red. That’s your flavor base.
3. Add the Vodka
Pour in the vodka and let it bubble away for about a minute. The sharpness mellows out but adds depth. If you’re skipping it, just add a splash of pasta water instead.
4. Stir in the Cream
Once the vodka cooks down, stir in the heavy cream until it all smooths out. I usually turn the heat off here and let the sauce rest while I cook the pasta.
5. Cook the Pasta
Boil your pasta in salted water until just shy of al dente. Scoop out a cup of that starchy water before draining.
6. Bring It Together
Pour about half a cup of the pasta water into your sauce and add the grated cheese. Give it a taste—this is the point where I always add a bit more salt.
7. Add the Pasta & Butter
Toss in the pasta along with a knob of cold butter. Stir it well for a full minute—it helps the sauce cling to every bite and gives that glossy finish.
8. Plate & Finish
Serve it hot with extra grated cheese and a sprinkle of chopped parsley if you’ve got some around.
A Little Extra Tip from My Kitchen
If you can get your hands on bronze-cut pasta, do it. The texture is a little rougher, which means the sauce clings better. It also releases more starch into the water, which thickens the sauce beautifully. Totally worth the extra few bucks.
Another thing: Prep everything before you start. This dish moves quickly, and once you’re in the middle of it, there’s no time to be rummaging through drawers for the grater.
Practical Questions You Might Be Wondering
Can I skip the vodka?
Yes, absolutely. I’ve made it both ways, and while vodka does smooth out the edges of the sauce, it’s still creamy and delicious without it.
Can I use spaghetti or another pasta shape?
Of course. Use what you have! I personally prefer short, sturdy shapes like penne or rigatoni because they hold the sauce better, but spaghetti will still taste great.
How I Like to Serve It
This is the kind of meal I love to serve with a simple salad—maybe something like a lemony arugula mix or a Fall harvest salad with apples and nuts. A hunk of toasted bread on the side is never a bad idea either.
And if you’re into pairing your pasta with drinks, something citrusy like an Aperol Spritz or a chilled glass of white wine works really well with the creamy tomato sauce.
Pasta alla Vodka recipe
A simple, comforting bowl of pasta that's creamy, rich, and just the right amount of spicy. This Pasta alla Vodka comes together fast, making it perfect for weeknight dinners or last-minute cravings. Think cozy Italian-American vibes—no frills, just flavor.
Ingredients
- 1 pound pasta (short shapes like rigatoni or penne work best)
- 1 tablespoon olive oil
- 1/4 yellow onion, finely chopped
- 2 garlic cloves, minced
- 6 ounces tomato paste
- 1/4 teaspoon red pepper flakes
- 3 ounces vodka
- 1 1/4 cups heavy cream
- 2 tablespoons cold unsalted butter
- 2 ounces Parmesan-Reggiano cheese, finely grated (plus more for topping)
- Salt, to taste
- Fresh minced Italian parsley, for garnish
- 1/2 to 3/4 cup reserved pasta water
Instructions
- Start by heating the olive oil in a large pan over medium-low heat. Toss in the chopped onion and garlic along with a pinch of salt. Sauté gently until everything softens and smells amazing—about 5 minutes.
- Squeeze in the tomato paste and stir in the red pepper flakes. Let this cook for a few minutes until the paste darkens into a deep brick red. Pour in the vodka and let it bubble away, giving it a minute or so to mellow out.
- Stir in the heavy cream until the sauce is smooth and silky. Turn off the heat and let it sit while you get the pasta going.
- Bring a large pot of salted water to a boil—it should taste salty like the sea. Drop in your pasta and cook it just shy of al dente. Before draining, scoop out at least 1 cup of that starchy pasta water and set it aside.
- Back to the sauce—turn the heat back to medium and add about 1/2 cup of the pasta water. Stir in the grated Parmesan and season with a bit more salt, if needed. Now, add in the drained pasta and the cold butter. Stir vigorously for a minute or two until everything is glossy and well coated.
- Serve it hot, topped with more Parmesan and a sprinkle of parsley.
Notes
- Pasta texture matters: Opt for bronze-cut pasta if you can—it grabs onto the sauce better and helps it cling beautifully.
- Prep ahead: This recipe moves fast once it starts, so measure and chop everything before turning on the stove.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1415Total Fat 87gSaturated Fat 50gTrans Fat 2gUnsaturated Fat 31gCholesterol 237mgSodium 995mgCarbohydrates 104gFiber 8gSugar 17gProtein 34g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage & Reheating
If you’ve got leftovers, they’ll keep in the fridge for 2–3 days. I store the pasta separately from any leftover sauce if I can. Reheat gently on the stove with a splash of water or cream to loosen it up. I wouldn’t freeze this one—the cream sauce doesn’t hold up well in the freezer.
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