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Spicy Pasta Alla Vodka with Pesto is silky, smooth, perfectly spiced and the easiest week-night dinner to whip up.
Pasta tossed in a spicy tomato vodka sauce, topped with dollops of homemade basil pesto is a recipe I come back to time and time again. It’s one of those dishes I whip up when I’m running low on groceries in the house because chances are I always have a box of pasta, cream, tomato paste, vodka, and cheese!
Every summer my Nonna gives me tons of homemade basil pesto, and over the years I’ve found different ways to incorporate it into my recipes. The spicy creamy tomato sauce pairs perfectly with the fresh basil pesto. I like to dollop it on the top of the finished pasta because I like to have a few bites with the pesto and a few bites without, but feel free to use it how you like in this recipe.
Looking for more pasta recipes?
I got you! Check out all of my Pasta Recipes right here on my blog! A few personal favs are:
- Spicy Shrimp Scampi
- Spicy Peanut Noodles
- Mushroom & Boursin Pasta
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Homemade Sunday Tomato Sauce
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Spicy Pasta Alla Vodka with Pesto. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- pasta of choice
- chilli infused olive oil
- butter
- shallot
- garlic cloves
- vodka
- tomato paste
- heavy cream
- parmigiana reggiano
- basil pesto
- chilli flakes
Watch the recipe video
Watch the recipe video on Instagram
Storing & reheating
Have leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 3 days. To reheat, simply microwave for 30-50 seconds or add to a shallow pan and let simmer on your stove for 2-3 minutes. To thin the sauce, add a tablespoon or so of heavy cream.
Substitutions & FAQ’s
What other types of pasta work well in this recipe?
A few favourites are penne, fusilli or rigatoni.
Can I add vegetables to this dish?
I prefer it without the veggies, but feel free to add what you have on hand: peppers, broccoli, and onions would all work.
What proteins would work best with this recipe?
Chicken or shrimp would compliment the pasta well.
Did you like this recipe?
If you enjoyed my Spicy Pasta Alla Vodka with Pesto recipe, consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Spicy Pasta Alla Vodka with Pesto
Ingredients
- 1/2 package pasta (200 grams) measure dry, I am using buccoli shaped pasta
- 1/4 – 1/2 cup reserved pasta water
- 1 tbsp chilli infused olive oil
- 2 tbsp butter, salted
- 1 shallot, chopped fine
- 3 garlic cloves, minced
- 1½ ounces vodka, I used Tito's
- 1/2 cup tomato paste
- 3/4 cup heavy cream
- 1/2 cup parmigiana reggiano, finely grated
- 1/3 cup basil pesto
- 1/2 tsp chilli flakes, optional
- salt and pepper to taste, if needed
- fresh basil, to garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Cook pasta according to package instructions and be sure to reserve at least 1/2 cup of pasta water.
- While the pasta cooks prepare the sauce.To a large pan set to medium heat, add 1 tbsp of butter and the chilli infused olive oil.
- Add the shallot and garlic and let sauté for 2-3 minutes, until softened and translucent.
- Add the chili flakes and let sauté for another minute or so.
- Add the tomato paste and let cook for about 2 minutes, or until it has darkened slightly in colour.
- Add the vodka and let simmer for 1-2 minutes, or until nearly evaporated.
- Add the heavy cream and continuously stir until well combined. Lightly season with salt and pepper.Sammy's tip: since the parmigiano reggiano will add a good amount of salt, go easy with the salt here.
- Reduce the heat to low, add the cooked pasta, last tbsp of butter, parmigiano reggiano and gently mix to combine.
- Add the reserved pasta water (1/4 cup at a time) until it reaches a smooth, creamy consistency. Add more if you need to thin out the sauce.
- Dish up and top with a few generous dollops of basil pesto, fresh basil, more parmigiano reggiano, and a drizzle chili infused olive oil.
- Enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
Good basic, but definitely is not spicy. If you like white spice (AKA no spice) this is perfect, but if you like spicy definitely plan to up the spice with your fav spice upper.
Absolutely delicious!! Thinking of adding this sauce to a lasagna with some ground sausage 😋
Awe! Happy you loved it! xo-Sammy
How does this not have 100 5 star reviews? Loved every single bite of this and couldn’t agree more with the reel, some bites with pesto some without. This is my first recipe from you and will be coming back again !!!
Hi Abby! Bless your dang heart! Thanks for making my recipe and thanks for the awesome review! So happy you loved it!!