Spicy Vodka Pasta Express (Printer View)

Creamy, spicy vodka sauce coats penne, finished with Parmesan and basil for a bold Italian-American main.

# What you'll need:

→ Pasta

01 - 12 oz penne or rigatoni

→ Sauce

02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 to 2 teaspoons crushed red pepper flakes
06 - 14 oz canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Extra grated Parmesan cheese

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup pasta water and drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Cook onion for 2 to 3 minutes until softened, then add garlic and crushed red pepper flakes; sauté for 1 minute until fragrant.
03 - Stir in crushed tomatoes, seasoning with salt and black pepper. Simmer uncovered for 5 minutes, stirring occasionally.
04 - Pour in vodka. Cook for 2 to 3 minutes, allowing the alcohol to evaporate.
05 - Reduce heat to low. Stir in heavy cream followed by Parmesan cheese. Simmer for 2 minutes, stirring until cheese has melted and sauce is smooth.
06 - Add drained pasta into the skillet with sauce, tossing to coat. Use reserved pasta water as needed for desired consistency.
07 - Plate pasta and top generously with torn basil leaves and more grated Parmesan. Serve immediately.

# Expert Advice:

01 -
  • Quick to make with just 25 minutes from prep to plate
  • Loads of flavor from simple pantry staples
  • Creamy spicy and comforting with a touch of elegance
  • Perfect for vegetarians or anyone seeking a meatless meal
02 -
  • Perfect for weeknight cooking when time is short
  • Easy to adapt to vegan or gluten&free diets
  • Heats up well for leftovers
  • Hearty and filling without being heavy
03 -
  • When you cook off the vodka be patient about 2 to 3 minutes really makes the alcohol disappear and lets the sauce shine
  • Freshly grate your Parmesan for maximum melt and nuttiness
  • Do not hurry the aromatics step as slowly cooked onions and garlic create the best base
  • If you like it really spicy use Calabrian chili paste instead of standard pepper flakes

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