August 28, 2024
Spicy Vodka Pasta
This spicy vodka pasta is creamy, rich, and ready in just about 30 minutes! My take on the viral Gigi Hadid recipe, this luxurious and flavorful pasta is sure to become a dinner staple!
Table of Contents
Why You’ll Love This Recipe Ingredients for Spicy Vodka Pasta Step-by-Step Instructions Tips and FAQsSpicy Vodka Pasta: Creamy, Spicy, and Ready in 30 Minutes!
Looking for a quick yet luxurious dinner idea? This spicy vodka pasta, inspired by the viral Gigi Hadid recipe, is creamy, rich, and bursting with flavor. It’s completely plant-based, making it a perfect vegan twist on the classic dish. Whether you’re cooking for yourself or a crowd, this dish will impress with its spicy kick and smooth sauce, ready in just about 30 minutes!
Why You’ll Love This Recipe
- Quick & Easy: A restaurant-quality meal in just 30 minutes.
- Plant-Based Goodness: Made with vegan butter, cream, and parmesan.
- Spicy Kick: Red pepper flakes add a bold touch that balances the creamy richness.
- Customizable: Adjust spice levels, add your favorite garnishes, or tweak it to your taste!
Ingredients for Spicy Vodka Pasta
for a full and detailed list of ingredients, please see the recipe card at the bottom of this post
- Pasta: 1 pound of your favorite pasta. Choose penne, rigatoni, or any pasta that holds the sauce well.
- Olive Oil: Use good-quality olive oil to sauté the aromatics. I really love Graza and Bertolli — both are fairly accessible and pretty affordable (especially Bertoli).
- Onion & Garlic: Fresh, finely diced onion and minced garlic are the base of the sauce.
- Red Pepper Flakes: Adds a spicy kick. Adjust to your heat preference if you’re sensitive to spice!
- Italian Seasoning & Sugar: For depth and a touch of sweetness.
- Tomato Paste & Vodka: The stars of the sauce, creating that bold, tangy flavor. Make sure you use good quality tomato paste and vodka. For the tomato paste, I highly recommend a double concentrate such as Mutti or Cento.
- Vegan Heavy Cream: Or use extra creamy non-dairy milk for a smooth sauce.
- Vegan Parmesan & Butter: These add creaminess and richness.
- Fresh Basil: An optional garnish for added freshness.
How to Make Spicy Vodka Pasta
- Cook the Pasta: Begin by cooking your pasta according to the package directions. Make sure to reserve 1 cup of the pasta water before draining. Set the pasta aside.
- Sauté the Aromatics: Heat olive oil in a large sauté pan over medium heat. Add diced onion and minced garlic, seasoning with red pepper flakes, Italian seasoning, sugar, and salt. Sauté for 3-5 minutes, until the onion is soft and translucent.
- Cook the Tomato Paste: Move the onions and garlic to the side of the pan, then add tomato paste to the center. Cook until it turns a deep red color and starts to caramelize, about 3-5 minutes.
- Add Vodka: Pour in the vodka and cook for 1-2 minutes until it evaporates, leaving behind a deep, flavorful base.
- Make it Creamy: Whisk in the plant-based heavy cream and let it simmer for 3-5 minutes, thickening the sauce.
- Stir in the Extras: Add ½ cup of the reserved pasta water, vegan parmesan, and butter, stirring until the sauce is creamy and smooth. If the sauce is too thick, add more pasta water a little at a time.
- Combine with Pasta: Toss the cooked pasta into the sauce, ensuring each piece is coated. Taste and adjust seasoning if needed.
- Serve & Garnish: Serve the pasta hot, garnished with more red pepper flakes, vegan parmesan, and fresh basil.
Tips and FAQs
- Use High-Quality Ingredients: Since this dish has simple ingredients, the quality of the olive oil, tomato paste, and vegan parmesan makes a big difference in flavor.
- Adjust the Spice: If you prefer less heat, reduce the amount of red pepper flakes, or leave them out entirely.
- Don’t Skip the Pasta Water: It helps the sauce cling to the pasta and creates the perfect consistency.
- Properly cook the tomato paste: Let the tomato paste darken and caramelize. This deepens the flavor, giving your sauce a richer, more complex taste.
- Skip the vodka: If you prefer to avoid alcohol, you can omit the vodka and simply move on to the next step in the recipe instructions.
Can I make this recipe without vodka?
Of course! If you prefer to avoid alcohol, you can omit the vodka and simply move on to the next step in the recipe instructions.
What is the best plant-based cream to use?
You can use any extra creamy non-dairy milk or plant-based cream for this recipe. I’ve found that more and more brands are making versions of plant-based cream such as Country Crock, Silk, and Califia Farms. If you’re unable to access store-bought plant-based heavy cream, you can sub for full fat coconut cream, silken tofu, or make your own cream (I really love this recipe). Please keep in mind if you sub out for silken tofu, you may need to adjust measurements.
How do I store leftovers?
Store leftover spicy vodka pasta in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop with a splash of non-dairy milk or pasta water to loosen the sauce.
Can I make this recipe ahead of time?
While this pasta is best fresh, you can make the sauce in advance and store it in the fridge for 1-2 days. Reheat it on the stovetop and toss with freshly cooked pasta when ready to serve.
Make This Spicy Vodka Pasta Tonight!
Whether you’re craving something quick, creamy, or with a spicy kick, this vegan spicy vodka pasta is the perfect dish. Simple enough for weeknights yet impressive enough for guests, it’s sure to become a go-to recipe in your kitchen. If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Spicy Vodka Pasta
Ingredients
- 1 pound uncooked pasta noodles
- 3 tablespoons good quality olive oil
- 1 cup diced white onion
- 6 cloves fresh minced garlic
- 1 tablespoon red pepper flakes, plus more for garnish
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated sugar, optional
- 1 teaspoon kosher salt, plus more to taste
- 6 ounces good quality tomato paste
- 3 ounces vodka
- 1 ¼ cup plant-based heavy cream or extra creamy non-dairy milk
- ¾ cup vegan parmesan, plus more for garnish
- 2 tablespoons vegan butter
- Fresh minced basil, for garnish, optional
Instructions
- Cook the pasta in boiling water until al dente, according to the directions. Before draining, reserve 1 cup of the pasta water. Drain and set aside.
- Meanwhile, heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the onion and garlic, and season with the red pepper flakes, Italian seasoning, sugar, and salt. Sauté, stirring often, until the onion is translucent, 3 to 5 minutes.
- Move the onions and garlic to side of the pan and add the tomato paste to the middle of the pan. Cook, stirring often, until the tomato paste turns dark red and begins to slightly caramelize, 3 to 5 minutes.
- Combine the onions and garlic with the tomato paste and pour in the vodka. Cook until the vodka evaporates, 1 to 2 minutes.
- Whisk in the heavy cream until combined and simmer for 3 to 5 minutes.
- Stir in ½ cup of the reserved pasta water, parmesan, and butter, mixing until the parmesan and butter are melted and the sauce is smooth and creamy. If you think the sauce is too thick, add 1 to 2 tablespoons of the pasta water at a time, until you reach your desired consistency (I usually only use ½ cup of the reserved pasta water).
- Toss in the cooked pasta and mix to combine. Taste and adjust seasonings, if necessary. Serve immediately with red pepper flakes, parmesan, and fresh basil and enjoy!
