Spicy Vodka Pasta
About This Spicy Vodka Pasta
This Spicy Vodka Pasta Recipe is my go-to when I want something rich, restaurant-level, and comforting. It’s inspired by Carbone’s famous spicy vodka pasta, but made at home with simple ingredients. The combination of tomato paste, vodka, heavy cream, Calabrian chili, butter, and Parmigiano creates the silkiest sauce that clings beautifully to every ridge of pasta. I used rotini because it catches the sauce perfectly, but use whatever you’re into!
Why You’ll Love This Recipe
Carbone copycat: Same flavor profile without the restaurant reservation or the $$$$
Restaurant-quality at home: Ultra creamy, spicy, glossy pasta sauce.
Customizable heat: Add more or less Calabrian chili paste.
Weeknight-easy: Straightforward steps, minimal ingredients.
Crowd favorite: Perfect for dinner guests or cozy nights in.
Ingredients You’ll Need
Spicy Vodka Sauce
Onion
Garlic
Calabrian chili paste
Tomato paste
Vodka
Heavy cream
Sugar
Butter
Parmigiano Reggiano
Olive oil
Salt & pepper
Pasta
Rotini pasta
Salt
Extra Parmigiano & basil for topping
How to Make It
To make this spicy vodka pasta, start by sautéing the onion in olive oil until soft, then add the garlic and Calabrian chili paste and cook briefly until fragrant. Stir in the tomato paste and let it deepen in color before pouring in the vodka, scraping up any browned bits as it reduces. Add the sugar and heavy cream, then simmer until the sauce thickens slightly. Stir in the butter and Parmigiano Reggiano until melted and glossy, seasoning with salt and pepper. Meanwhile, cook the rotini in salted water until al dente, reserving some pasta water before draining. Toss the pasta directly into the sauce, adding splashes of pasta water as needed to help everything emulsify and coat evenly. Serve hot with extra Parmigiano Reggiano and fresh basil on top.
Tips for Success
Brown your tomato paste: This step deepens the flavor of the entire sauce.
Use high-quality Calabrian chili: It makes a huge difference.
Salt in layers: Tomato paste + cream can mute salt — taste as you go.
Reserve plenty of pasta water: It’s essential for getting that glossy restaurant texture.
Don’t rush the reduction: Let the vodka burn off for the right balance.
Frequently Asked Questions
Can I make this recipe non-spicy?
Yes! Reduce the Calabrian chili paste to 1 tablespoon or omit entirely.
Can I use a different pasta shape?
Absolutely — rigatoni, penne, and conchiglie all work beautifully.
Can I substitute the vodka?
If you don’t want to use alcohol, replace it with broth, though the flavor won’t be identical.
Why tomato paste instead of crushed tomatoes?
It gives the sauce that signature rich, concentrated flavor and creaminess with no watery texture.
Can I make this ahead of time?
Yes, but add extra pasta water when reheating — creamy sauces thicken as they cool.
My sauce is too thick — what do I do?
Add splashes of pasta water until it becomes glossy and smooth again.
What to Serve With Spicy Vodka Pasta
Garlic bread
Chopped Italian salad
Burrata with tomatoes
Roasted broccolini
Crispy chicken cutlets
Lemon vinaigrette greens
Other Recipes You’ll Love
Rotini Pasta with Spicy Vodka Sauce
Ingredients
- 1 large onion, diced
- 6 garlic cloves, finely minced
- 1/4 cup Calabrian chili paste (use less for milder heat)
- 12 oz tomato paste
- 1 cup vodka
- 2 cups heavy cream
- 1 teaspoon sugar
- 1/2 cup Parmigiano Reggiano, finely grated
- 5 tablespoons butter (I like salted)
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 1 lb rotini pasta
- Salt, for pasta water
- Extra Parmigiano Reggiano, for topping
- Fresh basil leaves, for garnish
Instructions
- In a large pan, heat 3 tablespoons olive oil over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and cook 1–2 minutes until fragrant.
- Add Calabrian chili paste/sauce and cook for 1-2 minutes.
- Add tomato paste. Cook, stirring, until paste darkens slightly (4-5 minutes).
- Pour in vodka, stir well, and let simmer until reduced by half.
- Add sugar, stir.
- Add heavy cream. Reduce heat and simmer 5–7 minutes until thickened.
- Stir in butter until smooth and glossy. Add parmigiano reggiano and stir until combined. Season with salt and black pepper.
- Bring a large pot of salted water to a boil.
- Cook rotini according to package directions until al dente.
- Reserve 1 cup of pasta water, then drain.
- Add the drained pasta to the pan with vodka sauce.
- Toss well, adding splashes of pasta water if needed to help the sauce coat the pasta.
- Serve immediately, topped with more Parmigiano Reggiano and fresh basil leaves.
