Why You’ll Love This Pasta alla Vodka Recipe
This is one of those simple recipes that surprises you with how deeply satisfying it is. The sauce starts with tomato paste and a little garlic, cooked gently over medium-low heat until concentrated and rich. Add a splash of vodka and a creamy element—dairy or not—and suddenly you’ve got a restaurant-quality pasta dish that’s endlessly flexible.
I often make this for weeknight dinners and scale it up for casual dinner parties. It’s just the right balance of cozy and elegant. If you’re dairy-free, don’t worry—I’ve tested this with homemade cashew milk, almond milk cream cheese, and even puréed white beans, and all deliver a good creamy vodka pasta result without being too rich. It also reheats beautifully, and the base sauce can be made ahead of time.
Need more flexibility? Serve a smaller portion of pasta and bulk it up with seasonal vegetables like asparagus, mushrooms, or carrots. Add a side salad or garlic bread and you’re set. Try this once and you’ll see why it’s a reader favorite!
Need a more veggie-forward baked dish? My Roasted Vegetable Lasagne is another favorite that’s easy to adapt for dairy-free guests.
Ingredients You’ll Need
- Shallot + Garlic – Sautéed gently in olive oil to build a savory base.
- Tomato Paste – Gives this pasta sauce a deep, umami-packed tomato flavor with concentrated richness.
- Vodka – Optional, but it adds a subtle brightness and helps emulsify the sauce. The alcohol cooks off, making it safe for kids.
- Cream (or a substitute) – You can use heavy cream, half-and-half, or go dairy-free with homemade cashew milk, almond milk cream cheese, or a white bean blend.
- Crushed Red Pepper Flakes – Optional, but a little spice balances the creamy sauce beautifully.
- Short Pasta – Penne, rigatoni, or fusilli work best. I use gluten-free brown rice pasta from Jovial.
- Unsalted Butter – Melts into the sauce for extra richness; plant butter works too.
- Parmesan – A classic finish. Use dairy-free Parmesan like Violife for a vegan version.
- Fresh Basil – Optional, but adds brightness and a pop of color.
How to Make This Vodka Pasta
Step 1: Warm the olive oil in a large skillet over medium-low heat. Add the finely chopped shallot and grated garlic and cook until the shallot is tender and translucent, about 3–4 minutes. Do not let it brown.
Step 2: Stir in the tomato paste and scrape the bottom of the pan with a wooden spoon. Cook until the paste darkens slightly—this caramelization deepens the flavor. It should take about 5 minutes.
Step 3: Add your cream or chosen substitute and crushed red pepper flakes. Stir to combine. If you prefer a smooth sauce, use an immersion blender in the skillet or transfer the sauce to a blender and then return it to the pan.
Step 4: Add the vodka and cook, stirring constantly, until most of the alcohol cooks off. This should take about 2–3 minutes. Remove from heat. Season with kosher salt and black pepper to taste.
Step 5: Bring a large pot of water to a boil and season with a heaping tablespoon of kosher salt. Add your pasta and cook according to package directions until al dente. Reserve 1 cup of cooking water, then drain the pasta.
Step 6: Add the cooked pasta to the skillet with the sauce. Toss with butter and a generous splash of the reserved pasta water, stirring until the butter melts and the sauce thickens and clings to the noodles. Add more pasta water as needed to achieve a silky texture.
Step 7: Stir in the Parmesan cheese and toss well. Garnish with fresh basil and more Parmesan, if desired.
Tips for Cooking Gluten-Free Pasta
If you’re using gluten-free pasta, be sure to read my full guide on how to perfectly cook gluten-free pasta—it’s full of tricks for avoiding mushy noodles or sticking strands.
- Use pasta water to loosen the sauce if needed before serving.
- Boil plenty of water and salt it well.
- Stir the pasta often to prevent sticking.
- Cook for the minimum time suggested on the package, then turn off the heat and let it sit in hot water until perfectly tender.
- Do not rinse! The starch helps the sauce cling.
Best Substitutions for Vodka Sauce
You don’t need heavy cream to make a good creamy vodka pasta. Here are swaps I’ve tested:
- Cashew milk (made extra-rich with a concentrate like JOI)
- Pureed white beans + pasta water
- Almond milk cream cheese like Kite Hill, thinned with water
- Plant butter and vegan Parmesan for fully dairy-free
You can also use your favorite gluten-free or grain-free pasta—Jovial’s brown rice or red lentil versions work well.
Serving Tips
Serve this dish alongside a side salad, and if you need a quick dressing to go with it, my Homemade Ranch Dressing (vegan-adaptable!) is a must-try!
Vodka Pasta Recipe FAQs
No. The sauce still works without it, but vodka adds balance and helps emulsify the tomato and fat. The alcohol cooks off during simmering, so it’s family-friendly.
Yes! The sauce (through Step 3) can be made up to 5 days in advance. Store covered in the refrigerator.
Absolutely. Freeze in a sealed container for up to 2 months. Defrost and reheat gently, adding a bit of water to loosen.
Short, ridged shapes like penne or rigatoni are traditional—they catch the sauce beautifully. Fusilli and orecchiette also work well.
This vodka pasta recipe is a pantry-friendly favorite I make on repeat—with or without cream, with or without vodka, and always with love. Let me know how you make it your own!
More Pasta Recipes
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The Best Vodka Pasta Recipe (With Dairy-Free Options!)
Ingredients
- ¼ cup unrefined, cold-pressed, extra-virgin olive oil
- ½ shallot, finely chopped
- 1 small garlic clove, finely grated
- ½ cup tomato paste
- 2 Tablespoons vodka
- 1 cup heavy cream or half and half, OR rich, homemade cashew milk OR ¾ cup cooked white beans pureed with ½ cup pasta water OR ½ cup almond milk cream cheese (I like Kite Hill + extra pasta water)
- Optional: ½ – 1 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 1 pound short pasta like penne or rigatoni, fusilli
- 2 Tablespoons unsalted butter or plant butter
- 1 ounce about ⅓ cup finely grated Parmesan, plus more for serving
- ¼ cup chopped fresh basil, if you have it
Instructions
- Warm the oil in a large skillet over medium heat. Add the shallot and garlic and cook until the shallot is tender and translucent. Do not brown. Add tomato paste and scrape the skillet with a wooden spoon to deglaze the bottom of the pan. Continue to cook the tomato paste until it darkens a bit, about 5 minutes. (Important step to cook the paste.)
- Add the cream and red pepper flakes and stir to combine. Transfer the mixture to a blender and blend IF you prefer a smooth sauce and then pour back into the skillet. Or you can use an immersion blender. The sauce can be made up to this point 5 days ahead and stored covered in the refrigerator.
- Add vodka to the sauce and cook, stirring constantly, until most of the alcohol has reduced. Remove from heat and season with salt and pepper to taste.
- Bring a large pot of water to a boil over high heat. Season the water with a heaping Tablespoon of kosher salt and add the pasta, stirring constantly. Stir until the water comes back up to a boil and lower the heat gradually so that the water is boiling, but not too aggressively. Cook pasta until al dente. Reserve at least 1 cup of pasta water before draining.
- Toss pasta with sauce in the skillet, and add butter, and ½ cup pasta water until butter is completely melted and sauce has thickened. Continue to add more pasta water as needed. If you want to serve this without pasta and you have no pasta water, you’ll need regular water or a light chicken stock or vegetable stock instead. Taste for seasoning and toss to coat with Parmesan cheese. Garnish with basil right before serving and add more Parmesan, if desired.
Notes
Like this recipe? Rate & comment below!
Really want to try it as it looks incredibly delish! I don’t have any vodka though – can I substitute with Tequila?
I would skip it or sub in white wine. I have heard white grape juice can also be a good sub.
I’ve made this twice recently (since it was so good and I still had fresh basal and Parmesan on hand) and it’s a winner! I added some shrimp for protein and mushrooms the 2nd time since I had some. Used rigatoni for the pasta and the sauce really clings nicely. Thanks for another winner, winner pasta dinner!
I do think the addition of fresh basil is so delicious here. And my husband agrees re: rigatoni!
I meant basil, not basal. 😉
🙂