This spicy vodka pasta is creamy, bold, and comes together in under 30 minutes. Inspired by the viral Gigi Hadid recipe, my version dials up the flavor and includes easy swaps to keep it vegetarian or vegan. Whether you’re cooking for date night or craving comfort food with a kick, this pasta delivers—vodka or not.
This viral spicy vodka pasta actually deserves the hype!
I’ve been in a serious relationship with vodka pasta since my college days, and participated in plenty of debates about whether this pasta dish originated in New York or Italy. So I tried Gigi Hadid’s spicy vodka pasta when it went viral—and loved it. Ultimately, I wanted a version that could work just as well without the vodka. After plenty of tests, this is the one I make again and again: silky, spicy, and just rich enough for a Thursday night.
My secret? Blooming chili flakes in olive oil to infuse the whole sauce with heat, then building flavor from tomato paste and cream. I include versions with heavy cream and parmesan or a plant-based version using coconut cream and nutritional yeast. Either way, it coats the pasta beautifully and satisfies big-time.
Craving more weeknight pasta hits? Try my spicy Alfredo pasta, my cottage cheese Alfredo, and creamy mushroom pasta for more fast but delis recipes.
Key ingredients and why they matter
To make this spicy vodka pasta, you’ll need: pasta, olive oil, shallots or onions, minced garlic, tomato paste, red pepper flakes, lemon juice, vodka (optional), heavy cream, parmesan cheese, kosher salt, and pepper.
Full ingredient list and detailed instructions are on the recipe card.
- Tomato paste: This is your flavor base—don’t skip to crushed tomatoes! Cook it until dark brick-red for rich umami.
- Chili flakes: Start small and bloom them in oil for max flavor. Adjust the amount of red pepper flakes to your spice tolerance.
- Vodka (optional): It’s traditional, but totally optional. Vodka adds a subtle heat and tang that balances the tomato and cream, but the alcohol cooks off—so it’s optional and the pasta still tastes great without it!
- Cream: Use heavy cream or coconut cream. The fat is key to a luscious sauce.
- Parmesan or nutritional yeast: Adds depth. Make sure your parmesan is vegetarian, or use a vegan option.
- Pasta: Use shells, penne, or rigatoni pasta to catch the sauce in every bite. You can use any store bought or homemade pasta, ideally one with ridges and spirals that help to trap the sauce.
tips & Tricks
Shruthi’s top tips
- Bloom chili flakes in oil for the best depth of heat—don’t toss them in cold.
- Let the tomato paste darken in the pan. It’s the difference between “meh” and “wow.” You can also add a tablespoon of unsalted butter at the end to make the sauce even more luscious!
- Vodka cooks off completely but adds subtle complexity. Use 1 tablespoon per 4 ounces of pasta.
- Vegan? Use coconut cream and nutritional yeast—it’s shockingly good.
- Always save pasta water. A splash emulsifies your sauce like magic.
- Don’t overcook the pasta—al dente gives the best bite and holds the sauce.
Make spicy vodka pasta (with or without vodka!)
- Boil a large pot of salted water and cook pasta until al dente. Reserve one cup of the pasta water. While pasta is cooking, heat olive oil over medium heat in a large saucepan. Saute shallots until softened for 1-2 minutes. Stir in garlic and cook 30 seconds.
- Add tomato paste and red pepper flakes. Cook, stirring often, until the paste darkens and thickens, about 3-5 minutes.
- If using vodka, add it now to deglaze the bottom of the pan, scraping the side of the pan and grabbing all the brown bits, and cook for 5-7 minutes to burn off the alcohol.
- Stir in cream. Cook 2-3 minutes, then add lemon juice, a pinch of salt, and pepper. Simmer until slightly thickened. Your vodka sauce is ready.
- Drain and add cooked pasta to the sauce.
- Toss to coat, adding pasta water 1–2 tablespoons at a time, as needed, to loosen the sauce.
Finish with grated Parmesan cheese and fresh basil. Serve hot.
How to serve spicy vodka pasta
You can serve this pasta with a protein of choice. Given its richness, I like to pair it with something light and fresh, like my garlic kale salad, or my air fryer Brussels sprouts for something warm and crunchy. You can also serve it with a slice of garlic bread.
Storage and reheating suggestions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce, or microwave in 30-second bursts, stirring between each, until warmed through. For best texture, avoid freezing as the cream-based sauce can separate.
More spicy pasta recipes
Love heat-packed pasta? Try these other spicy favorites.
Spicy Alfredo Sauce
Rigatoni Arrabbiata
Kimchi Mac and Cheese
Paccheri al Forno
Spicy Vodka Pasta
Ingredients
- 16 oz shell pasta, substitute any short pasta
- 2 tablespoons olive oil
- 1 shallot, substitute ¼ onion
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 2 teaspoons red chili flakes
- 4 tablespoons vodka , optional
- ½ cup heavy cream, substitute coconut cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh basil, chopped
- ½ cup parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Add shallots and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add tomato paste and red pepper flakes. Cook, stirring frequently, until paste darkens and begins to stick to the pan, 3 to 5 minutes.
- If using vodka, add now to deglaze, scraping up browned bits. Simmer until alcohol cooks off, 5 to 7 minutes.
- Stir in cream and cook until sauce is smooth and slightly thickened, 2 to 3 minutes. Add lemon juice, salt, and pepper to taste.
- Add drained pasta to sauce and toss to coat, adding reserved pasta water 1 to 2 tablespoons at a time until sauce clings to pasta.
- Top with fresh basil and parmesan cheese and serve hot.
Notes
- Deglaze with vodka to add depth of flavor to the sauce. (Vodka is optional, but recommended.)
- Balance the flavors with a pinch of sugar to enhance the savory flavors.
- Adjust the spice level by adding as much red pepper flakes as desired.
- Cook the pasta al dente in well-salted water.
- Use a starchy pasta like rigatoni or penne to thicken the sauce.
- Reserve some of the pasta water to add to the sauce if it gets too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing and simple recipe!
This was so good! I used the shells – had to be trendy right? – and they worked out really well. The sauce was creamy delish.
Wonderful vodka pasta! The flavor is intense and just perfect for the perfect pasta dish. We are going to make it again as not only it is easy to make, but so delicious.
Thank you
I made this dish without vodka and it tasted amazing. Even the kids devoured it.
Loved this! Flavour is fantastic and kids loved it too! Made it vegan with coconut cream and favourite vegan cheese on top. Thank you for this lovely recipe!
So glad to hear that, Jenniffer! I love using Violife in my vegan recipes too!