Ten years. That’s how long it’s taken me to publish a spicy vodka sauce recipe on this website. Considering my love for Italian food and that I am Italian-American, you probably think it’s an omission. That is partially to blame. But also? It’s because it’s a pasta dish that is and isn’t Italian.
Part of our focus is on Italian travel and food, and part is on California, but this creamy vodka sauce may (or may not) fit in because it may or (may not) be Italian. We’ll get into that shortly. For now, you should know that, as a professional recipe developer, I put a lot of time into perfecting this spicy vodka sauce recipe.
Plenty of spicy vodka pasta recipe iterations exist, but many are not great. Some are watery (usually too many crushed tomatoes), others have loads of fat (we don’t need olive oil and butter and cream and cheese, y’all!), and others still feel sloppy in their execution (cooking off all the vodka means you won’t get that signature flavor!). Well, penne alla vodka is one of those dishes that, with a few tweaks, can go from ok to totally mindblowing.
Why should you care what I have to say about this spicy vodka sauce recipe? As a cook, I have some chops: I started cooking in professional kitchens as a teenager, went to culinary school, and spent my time as a professional recipe developer and TV chef.
And, in terms of life experience, I’ve lived in places where this spicy vodka sauce recipe has provenance. Namely, Los Angeles (where the dish has been a la mode in the last few years), New York City (where it may have originated), and Italy (where the dish is nicknamed “Disco Sauce” and has a history dating back decades). I sifted through versions of this dish that people love (the recipes from Carbone, Jon & Vinny’s, and even Gigi Hadid) and read extensively about this dish in English and Italian.
These days, I send my California travel clients and my Italy travel clients to restaurants famous for this recipe, but let’s get into how to make it at home.
Why You’ll Love This Spicy Vodka Sauce Recipe
Here’s my verdict: this spicy vodka sauce recipe is best with rigatoni pasta, the sauce is most delicious when processed in a blender, the vodka should be added so it melds but does not totally cook off, and while embellishments like pancetta, herbs, or butter may seem like a great addition, they’re frankly unnecessary.
I’ve made this dish with all the richness of 1980s Wall Street, the unapologetic brashness of Roman nightlife, and a lighter hand than you see in a red sauce joint. Thanks to the fewer ingredients than other recipes, the lower amounts of cream and cheese, and the sauce blending, the result is more akin to a high-end Italian restaurant. One of the sayings I have followed ever since I lived in Italy is “non esagerare” or “don’t overdo it,” which applies as much to this spicy vodka sauce recipe as it does the rest of life!
This spicy vodka sauce recipe is a rich, velvety pasta sauce with just the right amount of heat. It is easy to make and intensely flavorful. My version is an extra creamy sauce with restaurant-quality texture thanks to blending.
Recipe Ingredients
Here are the essential ingredients to make this spicy vodka sauce recipe:
- Extra virgin olive oil – Provides a smooth, rich base for sautéing the shallots and garlic.
- Shallots & Garlic – Adds depth and natural sweetness to the sauce but more subtly than green or yellow onions.
- Kosher salt – Enhances all the flavors and balances the acidity.
- Tomato paste – The concentrated tomato base that gives the sauce a bold flavor.
- Red pepper flakes – Adds a touch of heat for those who like spice.
- Heavy cream – Just a touch of heavy whipping cream creates the signature creamy, luxurious texture.
- Vodka – Helps bring out the flavors of the tomato and adds silkiness to the sauce.
- Parmigiano Reggiano – Provides a salty, umami richness without overpowering the sauce.
- Dried Pasta – The perfect vehicle for soaking up the sauce. The type of pasta is essential. Some love it with penne or rigatoni, while others serve it with broken-up lasagna or mafaldine pasta. We prefer using mezze rigatoni!
How to Make This Recipe
These are the steps to make this spicy vodka sauce recipe:
- Sauté the aromatics – Heat olive oil in a saucepan over medium heat, then cook the shallots, garlic, and a pinch of salt until soft and translucent (about 5 minutes).
- Add the tomato paste and spice – Stir in all the tomato paste and red pepper flakes, cooking until the paste darkens slightly and coats the aromatics (1–2 minutes).
- Incorporate the cream – Stir in the heavy cream until the sauce turns pink.
- Blend for a silky texture – Remove from heat, transfer to a blender, and blend until completely smooth (this step makes all the difference, so you have a smooth sauce with a creamy texture).
- Finish with vodka – Return the sauce to the pot, place over low heat, and stir in the vodka to meld the flavors. You just want to cook this for a few minutes so the harsh alcohol flavor is gone, but you can still detect vodka sauce. If your pasta takes longer, turn off the heat under the sauce!
- Cook the pasta & combine – Boil the pasta in heavily salted water, then transfer it directly to the sauce, letting the starch naturally thicken it.
- Add cheese & adjust – Stir in the grated cheese, adding reserved pasta water for perfect consistency.
Tips To Make A Good Quality Vodka Sauce
Here are a few tips to make this one of the most delicious pasta recipes you’ve ever had:
- Red Pepper Flakes: The red pepper flakes add a subtle heat, but if you prefer a milder sauce, you can skip them without sacrificing taste.
- Add A Last Touch Of Vodka: If the vodka is totally undetectable once you have mixed everything, you can add a couple of drops more vodka to bring in the flavor without overwhelming the sauce.
- Skip The Extra Cheese: FYI, you do not need to add more cheese when serving it. If that’s your thing, go for it, but we promise the dish has more than enough going on without it.
- Make It Ahead: This sauce can be made ahead and stored in the fridge in an airtight container for up to four days. To use it, warm it up over low heat, add the vodka, and proceed.
- Freeze It: You can also freeze this spicy vodka sauce recipe, making it a convenient option for meal prep. Just be sure to let the sauce defrost entirely before using.
One final note: store-bought vodka creamy tomato sauce versions are out there, but I highly encourage you to make this spicy vodka sauce recipe at home. You’ll likely have most of these ingredients if you have a well-stocked pantry.
And the best part is that, once you make it a few times, making homemade vodka sauce seems so easy that you’ll make it anytime, for a weeknight meal or a dinner party.
What to Serve With This
Pasta with spicy vodka sauce is a complete meal, but you can serve it with a simple green salad, garlic bread, or roasted vegetables for a well-rounded dinner.
While some people add extra cheese or crispy pancetta, we find this sauce rich enough—though a sprinkle of fresh basil or parsley at the end is always welcome. Enjoy this dish with a light Italian red wine or a refreshing Aperol spritz for a perfect pairing.
Classic Italian Pasta Recipes
Want to cook all things pasta? Here are a few of our readers’ favorite pasta recipes beyond this spicy vodka sauce recipe:
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Spicy Vodka Sauce Recipe
Equipment
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 medium shallots peeled, halved lengthwise, and thinly sliced
- 4 medium garlic cloves peeled and thinly sliced
- kosher salt
- 1 4.5-ounce tube tomato paste
- pinch crushed red pepper flakes
- 1 cup heavy cream
- 1/4 cup vodka
- 12 ounces pasta such as mezzi rigatoni, penne, or mafaldine
- 1 ounce finely grated Parmigiano-Reggiano cheese plus more if desired
Instructions
- Heat the olive oil over medium heat in a medium Dutch oven, large saucepan, or large skillet. Add the shallots, garlic, and a pinch of kosher salt, and stir to coat in oil. Cook until the shallots and garlic are soft and translucent but do not have color, about 5 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add all the tomato paste and a pinch of red pepper flakes to the onion mixure and stir to coat the onions and garlic in tomato paste. Cook briefly until the tomato paste has fried slightly, about 1 to 2 minutes.
- Stir in the heavy cream and stir well to get any bit of tomato paste from the bottom of the pan. Continue stirring until the sauce is pink and evenly combined. Once the water is boiling, add the pasta and cook it 2 to 3 minutes short of the package directions (it should be just al dente or even al chiodo (or even less cooked than al dente because it will cook more in the sauce later)).
- Remove the sauce from heat and transfer the sauce to a blender. Cover and carefully blend until the sauce is smooth (you may need to stop the blender and scrape down the inside to ensure everything is well combined). Transfer the sauce back to the saucepan and place over low heat. Add in the vodka and stir to combine.
- When the pasta is ready, use a spider strainer or slotted spoon to remove it from the cooking water and transfer it to the pan with the sauce. This usually adds enough pasta water, but you can reserve up to one cup of pasta water if you want.
- Stir the pasta to coat in the sauce and then add in all the grated cheese and stir to coat. Taste and add more salt, cheese, or even a few more drops of vodka, as desired. The sauce should coat the pasta, and there should be a bit of pooling at the bottom of the pot. If that is not the case, add a little bit of pasta water (a couple of tablespoons at a time) until you have reached the desired consistency. Serve immediately.
