25-Minute Spicy Pasta alla Vodka (From-Scratch & Fuss-Free!)

Creamy-Dreamy Homemade Pasta alla Vodka—So Easy, You’ll Never Go Back to Jarred Sauce!

As someone obsessed with all things pasta, I figure it’s about damn time I share my ultimate Creamy Vodka Pasta recipe.

This iconic Italian-American dish is one of my go-to lazy girl dinners when I’m craving something cozy. It’s quick, easy, and made with pantry ingredients—all in one pan. Nothing not to love!

And sure, you can grab a pretty good jar of vodka sauce at the store, but let’s be real—it doesn’t compare to the flavor of homemade. I’m willing to bet once you see how simple it is to make pasta alla vodka from scratch, it’ll be a weeknight staple at your house too.

A close-up angled shot of a serving of spicy vodka pasta in a white bowl atop a white surface. — Restaurant-worthy vodka pasta ready in 25 minutes or less! The perfect easy-yet-impressive dinner for weeknights, date nights, cozy entertaining, and everything in between.

To create the intense tomato flavor that is signature to vodka sauce, this recipe uses a combination of tomato paste and sun-dried tomatoes—the concentrated flavors give unmatched richness and depth. I add finely chopped Calabrian chili peppers for just the right kick of flavorful heat, balancing all of the creaminess with a lingering warmth.

The result? A luscious, creamy, and spicy vodka sauce that practically begs to be tossed with a twirly pasta like fusilli (sorry, penne, you can sit this one out! 😉). Better yet? Dinner’s ready in less than 30 minutes.

Best. Pasta. Night. Ever.

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An overhead shot of ingredients displayed on a wooden board and in various dishes on a white marbled surface: dried fusilli, vodka, tomato paste, olive oil, shallots, garlic, sun-dried tomatoes, Calabrian chilis, dried Italian seasoning, heavy cream, grated parmesan, salt and pepper. — This homemade vodka sauce is made with 10 simple ingredients—like olive oil, tomato paste, sun-dried tomatoes, garlic, and, of course, vodka.

Vodka is a MUST for a Luscious, Velvety Sauce

Vodka isn’t just for show here—it’s the signature ingredient that makes pasta alla vodka truly shine. The alcohol helps emulsify the tomatoes and heavy cream, creating an irresistibly luscious, velvety texture that keeps your fork wandering back for more. 🤤

🚫Prefer to skip the alcohol? ⇢ No problem! Swap the vodka for your favorite vegetable or chicken stock. While you’ll miss out on that delightfully silky quality vodka brings to the sauce, the flavor will still be totally delicious.

How to Make Spicy Vodka Sauce

The best thing about pasta alla vodka? There’s minimal prep and chopping required! 🙌🏼

That said, since vodka sauce cooks so quickly, it’s best to have everything prepped before you light up the stove. Chop the shallots and garlic, measure your liquids, and keep it all within reach for a smooth, stress-free cooking process.

An overhead shot of aromatics cooking in olive oil in a large white pan atop a white marbled surface. — Bloom the aromatics: Sauté diced shallot in olive oil until softened. Stir in garlic, sun-dried tomatoes, Italian seasoning, and Calabrian chilis, cooking until fragrant. **Prefer less spice? ⇢** Halve the chilis or swap in crushed red pepper flakes.

An overhead shot of vodka being poured over garlic, sun-dried tomatoes, chilis and shallots in a large white pan atop a white marbled surface. — Brown the tomato paste: Stir in tomato paste and cook until it’s deeply browned. This takes about 10–12 minutes—don’t rush it! **Why? ⇢** Browning the tomato paste is crucial for building the bold, rich tomato flavor into your vodka sauce.

👩🏻‍🍳Pro Tip! ⇢ Skip the nonstick pan! For vodka sauce, a stainless steel or cast iron skillet works best. The aromatics and browned tomato stick to the surface, creating a layer of fond—aka, the secret to deep, rich flavor in a quick-cooking sauce.

An overhead shot of deglazed tomato paste and aromatics in a large white pan atop a white marbled surface. — Deglaze with vodka: Slowly pour the vodka into the skillet and use a wooden spoon to scrape the flavorful browned bits of *fond* from the bottom of the pan—that’s where all the flavor is!

An overhead shot of parmesan and heavy cream being added to the base of the sauce in a large white pan atop a white marbled surface. — Quickly simmer: Once the vodka is absorbed into the tomato mixture, stir in heavy cream and parmesan. Let it gently simmer for a few minutes until the sauce thickens.

🚫Prefer dairy-free? ⇢ No problem! Swap the heavy cream with a rich plant-based alternative (like coconut milk!) and use your favorite non-dairy parmesan. These quick tweaks make your pasta alla vodka vegetarian and vegan.

Sorry, Penne—Twirly Fusilli is the BEST Pasta for Vodka Sauce

Vodka sauce is traditionally paired with penne or rigatoni, but I’m team fusilli all the way. This short, twirly pasta practically begs for a silky, luscious sauce! Its spirals capture all the creamy, spicy vodka sauce, making every bite extra delicious and cozy. 🥰

The #1 mistake I see home cooks make with pasta? Plopping sauce on top of a pile of cooked pasta. Please don’t do this! For a restaurant-worthy pasta alla vodka, always simmer the al dente pasta with the sauce before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.

An overhead shot of fusilli pasta atop a large white pan of sauce on a white marbled surface. — Boil fusilli to al dente in a large pot of generously salted water. Don’t forget to reserve a cup of starchy pasta water before draining, then transfer the pasta to the skillet with the vodka sauce.

An overhead shot of fusilli pasta mixed with sauce in a large white pan on a white marbled surface. — Toss to combine well, ensuring every nook and cranny is coated. If needed, add a splash of pasta water to loosen the pasta alla vodka, or stir in more parmesan to thicken.

An overhead shot of a serving of spicy vodka pasta in a shallow white bowl on a white tablecloth. A bowl of parmesan, a side salad and a pepper grinder sit alongside the bowl. — Once the sauce clings to the pasta evenly, the pasta alla vodka is ready! Serve immediately, garnished with grated parmesan, fresh basil or parsley, and a drizzle of olive oil.

Serving Suggestions

Pasta alla vodka is just as perfect for a lazy weeknight as it is for a fancy-feeling date night.

To make an entire meal, serve your pasta alongside a Fresh Mixed Greens Salad or Classic Caesar Salad and a few slices of Garlic Lover’s Garlic Bread. If you want to bulk it up, add a batch of Best-Ever Chicken Meatballs or Crispy Parmesan Chicken Cutlets.

And for dessert? Creamy-Dreamy Individual Tiramisu Cups are a must.

A close-up overhead shot of a serving of spicy vodka pasta in a white bowl atop a white surface. — Creamy, cozy comfort food heaven!

I can’t wait for you to try this 25-Minute Spicy Pasta Alla Vodka! It’s a truly restaurant-worthy dish, perfect for everything from a cozy weeknight to an at-home celebration. I just know you’re going to love it as much as we do!

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!