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    Home » Recipes » Dinner

    Spicy Pasta Alla Vodka

    Published: Mar 1, 2022 · Modified: Feb 4, 2024 by Chef Christina

    Jump to Recipe·Print Recipe

    Here's the low-down on the quintessential dish of Italian origin. and how to whip it up as boozy and spicy as you like. In less than thirty minutes. If you eat a low-carb, gluten-free, or vegan diet all the substitutions are here. Buon appetito!

    Pasta alla vodka on white dinner plate next to a block of Parmesan and fresh basil
    Jump to:
    • The Story
    • On Vodka
    • The Effects of Alcohol on Food
    • The Alcohol Myth
    • The Ingredients
    • Tomatoes vs Tomato Paste
    • On Pasta
    • The Method
    • Dietary Variations
    • Edible Epilogue
    • 📖 Recipe
    • More Dinners
    • 💬 Reviews

    The Story

    I'll freely and proudly admit that when vodka pasta sauce became a viral sensation, I had to Google who the model was in the video. And while I imagined her hailing from the Mediterranean shores of Sicily or the like, I was severely disappointed.

    Then I read she doesn't even use vodka in her vodka sauce in the video.
    We can do better, people.

    A few pieces of pasta alla vodka on a fork, like Gigi Hadid made in her video with orecchiette pasta.

    On Vodka

    I love it when any celebrity promotes cooking from scratch. And I love that the ingredients for pasta alla vodka are neither expensive nor out of reach for most home cooks. If you abstain from alcohol for any reason, you can certainly simmer a wonderful, delicious tomato sauce without vodka. Here's a marinara sauce that incorporates fennel, which is a favorite among my clients. But the vodka (or any alcohol) serves a bigger purpose aside from saucing up your sauce, so to speak.

    Bottle of Ketel One vodka on counter next to the ingredients for Gigi Hadid pasta

    The Effects of Alcohol on Food

    When you cook or bake with any type of alcohol, you are adding a flavor enhancer.
    And not just the flavor of whichever booze you choose. It acts as an emulsifier, which keeps the heavy cream and liquid in the tomatoes from separating during cooking. Two substances that would not normally take a ride together on the merry-go-round.

    So instead of a potentially curdled sauce, you get a thicker, smoother one. This is also the science at work behind adding wine to fondue, it keeps the fat and water content of the cheese homogenous (smooth and happy).

    Spoon holding the spicy vodka sauce over pan.

    According to Harold McGee, an absolute authority on food science, the alcohol also extracts and brings new aromas and essences to the party that would otherwise be uninvited. If you enjoy deep-diving into cooking science, I highly recommend McGee's book On Food and Cooking: The Science and Lore of the Kitchen (not an affiliate link). Too much alcohol will certainly overwhelm a dish, but the right amount creates that thing that makes you go Mmmmm.

    The Alcohol Myth

    Fair warning, unless you simmer a sauce or cook a dish for hours, as much as 75% of the alcohol content of the vodka (or wine, etc.) can remain in the dish. Here's a handy reference for how much the alcohol actually "burns off" during cooking.

    In many pasta alla vodka recipes, the tomato sauce is only simmered about the length of time it takes to boil the pasta. So the end result will have a decent amount of alcohol. My best guess would be around 50% of its original alcohol percentage. But don't quote me on this one, just know if you serve it to the children, you may be in for an interesting night.

    The Ingredients

    Whether you are looking to exactly replicate viral approaches to the dish, or whip up an authentic penne alla vodka that would make Lidia Bastianich proud, the ingredients are fairly straightforward.

    Photo of all the ingredients for pasta alla vodka in small glass containers.

    Ingredient Tips

    • Bacon vs Pancetta. Pancetta is the native Italian choice, bacon is delicious because it's, well, bacon! Most American bacon lends a smoky essence, which is absent in pancetta. Either can be a tasty way to work a balance of umami flavor into spicy pasta alla vodka.
    • Shallots vs Onions. Onions are the classic choice, but shallots offer a more mild, sweeter flavor. To pack the most punch, use both!
    • Types of cheeses. Any aged, hard Italian cheese like Parmesan that you happen to have on hand will be a salty, savory, and mildly pungent flavor to cut through the richness of the creamy sauce. Parmiggiano Reggiano, Grano Padano and Pecorino Romano are ones to look for at the market.
    • Herbs. Use fresh basil. Or dried oregano. Whichever you have, love, or are interested and willing to spend money to buy. Fresh basil, parsley, and dried oregano, or a combination of the three, will give you the most classic Italian flavors.

    Tomatoes vs Tomato Paste

    Using whole San Marzano tomatoes that you blend or crush yourself will lend the most flavor and authenticity. Tomato paste is handy, inexpensive, and will result in a thicker, sweeter sauce. You may find that a sauce with tomato paste will require a bit more of the pasta cooking water to loosen up to a nice consistency.

    Tomato paste in a small glass dish next to a can of San Marzano tomatoes on counter for pasta alla vodka.

    This version calls for both tomato paste and canned whole tomatoes, but you can certainly adjust the amounts to your liking. There are a variety of ways to use whole or crushed tomatoes in a sauce.

    I recommend blending whole San Marzano tomatoes with the juices to a smooth consistency before cooking. I find it results in a smooth sauce and keeps the cooking process moving once you light the fires.

    If you like a chunkier sauce, skip blending entirely and crush the tomatoes in the pan as the sauce simmers (or use a can of crushed tomatoes, not whole). You can also add the whole tomatoes to the pan, simmer them with the aromatics, then purée the ingredients all together before tossing the pasta in the sauce.

    On Pasta

    Penne pasta is one of the best dates for a thicker tomato ditty such as this spicy vodka sauce. But any tubular or ribbed pasta will attract luscious mouthfuls of thick and creamy sauce. Orecchiette, ribbed little pasta "ears", are not a traditional vehicle for tomato-based sauces but are a trendy choice.

    Close up of orecchiette pasta.
    Penne pasta in a large glass storage jar and more on countertop next to the jar.

    The Method

    The spicy, creamy, piquant tomato sauce for pasta alla vodka is a quick-fired, one-pan ditty. The ingredients are added in succession every couple of minutes, and the final sauce is simmered in about the time it takes to boil pasta.

    The Steps

    1. Begin by browning the bacon or pancetta in the pan with a bit of olive oil, then remove the bacon and set it aside.
    2. Add the red pepper flakes, garlic, shallots, and/or onions, along with a pinch or two of salt.
    3. Once the aromatic vegetables are lightly browned, add the tomato paste and cook a minute or two. Add the blended (or crushed) canned tomatoes and vodka, and bring the sauce to a simmer until it just begins to thicken.
    4. Add the heavy cream, and whisk or stir well to combine.
    5. Finish the sauce with fresh herbs, butter, and a tiny more vodka, if you dare. Don't forget to taste the sauce to check for seasoning, adding salt and pepper to your liking. If the sauce is too thick, add a little water from the pasta pot to thin it out.
    Bacon browning in a pan with a wooden spoon resting on the side.
    Onions and tomato paste combined in a pan.
    Pouring vodka into the tomato sauce in a pan.
    Mixing sliced fresh basil into vodka sauce with a stainless steel spoon
    Onions browning in a pan with a wooden spoon mixing them.
    Tomato sauce mixed with onions in a sauté pan.
    Mixing in heavy cream into a vodka tomato sauce.
    Finished pasta alla vodka in a large pan with shredded Parmesan cheese on top.

    Dietary Variations

    The sauce is naturally free from starch. For a gluten-free dish, simply cook your favorite gluten-free pasta.

    Dairy-free or Vegan. If you eat a dairy-free diet, omit the butter and substitute the heavy cream with your favorite alternative. To keep it vegan, ditch the bacon or pancetta, obviously. Use olive oil to coat the pan for sautéing the garlic, shallots, or onions.

    Low-Carb Chicken Thighs in Vodka Sauce. If you strive for a lower-carb or ketogenic diet, you certainly don't want to partake in pasta. But that doesn't mean you can't enjoy a spicy vodka sauce over a roasted chicken thigh or mixed into your meatballs. Simmer seared, bone-in chicken thighs in the sauce and serve with roasted vegetables and dollops of fresh burrata or loads of shredded Parmesan. Or simmer meatballs in the finished sauce. Save garnishing with fresh herbs until the meatballs or chicken are fully cooked.


    Edible Epilogue

    Whichever cheese you choose, or whether you go with tomato paste or the more traditional San Marzanos, you'll have an inspiring, boozy dinner on the table in 25 minutes or less.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Penne alla vodka like Gigi Hadid made on Instagram with orecchiette on a white plate garnished with fresh basil

    Classic Spicy Pasta Alla Vodka

    5 from 2 reviews

    Print Recipe

    Pasta all vodka of any variety is a quick, absolutely delicious (and boozy if you want it to be) dinner.  You can certainly leave the vodka out and still enjoy a flavorful, satisfying, and inexpensive dish. Check the notes for more tips for gluten-free, vegan, and low-carb substitutions.

    • Total Time: 30 minutes
    • Yield: 4-6 servings 1x

    Ingredients

    Scale
    • Olive oil, for the pan and coating the cooked pasta
    • 1 pound or package of dried penne or pasta of choice, cooked al dente per package directions
    • 2 to 4 ounces of bacon or pancetta, cut into small pieces
    • 2 to 4 garlic cloves, minced
    • 1 shallot or ½ of a yellow onion, minced
    • Up to 1 tablespoon of dried red pepper flakes (1 teaspoon will give you a mildly spicy sauce)
    • 1 teaspoon of dried oregano, optional
    • 2 tablespoons of tomato paste (use an entire 6-ounce can if omitting tomatoes)
    • 1 14-ounce can of San Marzano tomatoes, blended until smooth
    • â…“ cup of vodka 
    • â…” cup of heavy cream
    • Grated or shredded Parmigiano Reggiano, Grano Padano, or Pecorino Romano 
    • About 2 tablespoons of unsalted butter
    • Chopped fresh herbs such as basil, Italian parsley, or green onions
    • 1 teaspoon of kosher salt, to taste 

    Instructions

    Measure and have ready all of your ingredients and equipment. Mise en place! See the notes for how to whip up the recipe as quick as possible.

    Boil the Pasta 

    1. Bring about a gallon of water to a boil in a large pot.
    2. When the water boils, add a couple of large pinches of salt to the water, and add the pasta. 
    3. Cook the pasta until it is tender to the bite (al dente). Reserve a few cups of the cooking water before draining the pasta and drizzling it with olive oil.

    Simmer the Sauce

    1. In a large, shallow sauté pan over medium heat, cook the bacon or pancetta in a small amount of olive oil until browned and beginning to crisp. Remove from the pan, reserving for garnish.
    2. Add the minced garlic, shallots and/or onions, red pepper flake, and a pinch of salt.  Sauté gently for two to three minutes until they soften and brown slightly.
    3. Add the tomato paste, and cook, stirring occasionally, for a couple of minutes.
    4. Add the blended canned tomatoes and dried oregano, if using. Season with a pinch of salt, and bring the sauce to a simmer over medium heat. 
    5. Add the vodka and gently simmer the sauce over medium-low heat, stirring fairly often, until it begins to thicken. This takes about five minutes.
    6. Stir in the heavy cream and bring the sauce back to a simmer. If you dare, you can add a splash more of your vodka here, for an especially boozy sauce. Use a little of the reserved pasta cooking water if your sauce is too thick to drizzle off of a spoon. 
    7. Finish the sauce by melting in the butter and sprinkling in your Italian herbs of choice. 
    8. Add the pasta to the pan, and toss to coat it completely in the sauce. If your sauté pan is too small to hold all the pasta, add the pasta back into the pot you cooked it in, and pour the sauce over it, tossing to coat the pasta as it heats up. 
    9. Serve immediately, and garnish with the crisped pancetta or bacon, grated cheese, and more fresh herbs, if you like.

    Notes

    On Pasta. You can use any pasta you like with a vodka sauce. Penne is the classic Italian choice, but any tubular pasta works great for sticking to the spicy marinara-style sauce. 

    Dairy-free or Vegan. If you eat a dairy-free diet, omit the butter and substitute the heavy cream with your favorite alternative. Use olive oil to coat the pan for sautéing the garlic, shallots, or onions.

    Low-Carb. If you strive for a lower-carb or ketogenic diet, you certainly don't want to partake in pasta. But that doesn't mean you can't enjoy a spicy vodka sauce over a roasted chicken thigh or mixed into your meatballs.

    • Author: Chef Christina
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italian
    • Diet: Gluten Free

    Nutrition

    • Serving Size: About 2 cups
    • Calories: 498
    • Sugar: 5.1 g
    • Sodium: 619.8 mg
    • Fat: 18.7 g
    • Carbohydrates: 61.9 g
    • Protein: 13.8 g
    • Cholesterol: 36.6 mg

    Keywords: gigi hadid pasta, spicy vodka pasta sauce, penne alla vodka, pasta alla vodka, cooking with alcohol

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    Filed Under: Dinner, Gluten Free, Recipes, Vegan

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    1. Rosalia Q. Figueroa

      October 20, 2022 at 6:19 am

      I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?






      Reply
      • Christina

        October 20, 2022 at 7:32 am

        Leave a comment here anytime, or email me at eat@edibletimes.com. Thanks for reading. 🙂

        Reply
    2. Trish

      March 23, 2022 at 12:29 pm

      Loved this recipe. Made it for my SO and he absolutely loved it! So simple, and - Vodka!






      Reply
      • Christina

        March 23, 2022 at 12:35 pm

        Glad you enjoyed it!

        Reply

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    Welcome to
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    Chef Christina Bailey, Boise Private Chef, Creator of Edible Times

    I'm Christina, a classically trained, Michelin-star restaurant alum and private chef. And more importantly, Chef Mom to two little boys.
    I'm here to empower you in the kitchen. I share way more than delicious, chef-tested recipes. I explain the professional formulas, ratios, and techniques, too. To read about me and my food philosophy, follow this.



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