Chili Oil Vodka Pasta
Equipment
- Large Pot for pasta
- Spatula
Ingredients
Pasta:
- 4 oz dried pasta, see note 1
- ½ cup heavy cream
- 3 tablespoons tomato paste
- ½ yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chili oil
- 2 shots vodka, see note 2
- 3 tablespoons Parmesan cheese, grated
- Salt, to taste
Optional Garnishes
- Extra chili oil
- Parmesan cheese
- Chives
Instructions
- Boil the pasta one minute before al dente (per package instructions) and reserve ¼ cup of pasta water before draining.
- Finely dice the onion and mince the garlic.
- Heat chili oil in a pan and sauté the onion and garlic for about a minute.
- Stir in the tomato paste, cook slightly, then pour in the vodka and let the alcohol burn off.
- Add the heavy cream, mix well, then stir in the reserved pasta water and Parmesan cheese.
- Toss in the cooked pasta, mixing until evenly coated.
- Serve in a bowl and optionally garnish with extra chili oil, Parmesan, and chives. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A Bold Take on a Classic Favorite
This Chili Oil Vodka Pasta is what I make when I want something familiar but with a spicy, flavorful twist. It’s rich from the cream and Parmesan, fiery from the chili oil, and just balanced enough thanks to the tomato paste and splash of vodka. It comes together fast, tastes like it came from a restaurant, and satisfies every craving I have for creamy pasta with a kick.
Ingredients That Make It Work
This dish is made with simple pantry ingredients but brings bold flavor to the table. The chili oil gives it that signature heat and depth, while tomato paste adds richness and acidity. The vodka helps emulsify everything into a silky sauce, and the cream pulls it all together. Grated Parmesan adds a nutty finish and salt rounds it all out.
Pasta
- 4 oz dried pasta
- ½ cup heavy cream
- 3 tablespoons tomato paste
- ½ yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons chili oil
- 2 shots vodka
- 3 tablespoons Parmesan cheese, grated
- Salt, to taste
Optional Garnish
- Extra chili oil
- Parmesan cheese
- Chives
How to Make Chili Oil Vodka Pasta
Step-by-Step Instructions
Start by cooking the pasta until just before al dente. Make sure to scoop out some pasta water before draining.
In a skillet, heat chili oil and sauté the garlic and onion until fragrant. Stir in tomato paste and cook until darkened and thick, then add the vodka and let it simmer until the alcohol evaporates.
Pour in the heavy cream and reserved pasta water. Mix until smooth and stir in the Parmesan. Add the cooked pasta and toss until coated and glossy.
Scoop into a bowl and top with extra chili oil, grated cheese, and chives for extra flair.
Make It Your Own
If you like things spicier, add more chili oil or even a dash of gochujang for an extra punch. If you prefer it on the mild side, just cut back the chili oil or use chili crisp instead for more aroma than heat. The recipe is flexible and totally customizable.
Frequently Asked Questions
Why add vodka to pasta sauce?
Vodka helps emulsify the sauce and enhances the natural sweetness of the tomato paste. The alcohol cooks off completely, leaving behind a silky, flavorful finish.
Can I use chili crisp instead of chili oil?
Yes. Chili crisp adds extra texture and often a bit more heat. Start with a smaller amount and adjust to taste.
What’s a good dairy-free substitute for cream?
Cashew cream or full-fat coconut milk both work well. They offer a creamy base and mellow flavor that pairs well with the spice.
Can I make this ahead of time?
The sauce holds well in the fridge. Store it separately and toss with fresh pasta when ready to serve for the best texture.
You Might Also Like
If you love creamy pasta, try my Gochujang Carbonara.
Looking for another creamy recipe? My Spicy Creamy Shrimp Pasta is also delicious.
Craving cozy heat? Go for my Chili Garlic Butter Noodles.
