Orecchiette with Spicy Vodka Cream Sauce
A bold and creamy pasta dish with a kick, this Spicy Vodka Pasta delivers rich flavor in under 30 minutes. Inspired by the famed viral recipe, this version features a velvety tomato-cream sauce balanced by the warmth of red pepper flakes and finished with fresh basil and parmesan.
Ingredients
- ¼ cup vodka
- ½ lb orecchiette or preferred pasta variety
- 1 cup freshly grated parmesan cheese plus more for garnish
- 2 cups heavy cream
- 1 small red onion finely chopped
- ¼ cup reserved pasta water
- 4 tablespoons butter
- Fresh basil leaves for garnish
- ½ cup tomato paste
- 6 garlic cloves finely minced or thinly sliced
- Salt and freshly ground black pepper to taste
- 1½ teaspoons red pepper flakes
Instructions
- Bring a large pot of water to a boil, generously season it with salt until it resembles the salinity of the sea, and cook the pasta until al dente following the package instructions.
- In a large, deep sauté pan, melt the butter over medium-low heat.
- Incorporate the red onion and season with a pinch of salt and freshly ground pepper; sauté gently for 5 to 7 minutes, stirring occasionally until the onion is soft and translucent.
- Stir in the garlic and cook for approximately 1 minute, just until its aroma is released.
- Mix in the tomato paste and continue to cook, stirring now and then, until it deepens in color—about 5 minutes.
- Pour in the vodka, allowing it to simmer until mostly evaporated, about 1 minute.
- Add the heavy cream and red pepper flakes, stirring to fully integrate. Let the sauce simmer for 2 minutes until slightly thickened.
- Toss in the drained pasta along with the reserved pasta water, stirring well to coat the pasta thoroughly with the sauce.
- Remove from heat, sprinkle in the grated parmesan cheese, and mix until fully melted and incorporated.
- Serve immediately, topped with additional parmesan and a few fresh basil leaves for a burst of color and flavor.