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.
This Chili Oil Vodka Pasta is a family and crowd-pleaser! This recipe is a bold and spicy Asian twist on the classic (and very popular) vodka pasta recipe. Creamy, rich, and packed with heat, this dish combines chili oil, tomato paste, vodka, and heavy cream to create a creamy, flavor-packed sauce that coats every bite of pasta. It’s the perfect weeknight dinner: quick, easy, and seriously satisfying!
Why Chili Oil Vodka Pasta is a Game-Changer
My partner loves Italian food while I prefer Asian flavors. This Chili Oil Vodka Pasta recipe makes us both happy! This pasta dish takes the classic vodka sauce and levels it up with chili oil, which adds a subtle heat that cuts through the richness of the heavy cream. The result? A perfect balance of creamy, tangy, and spicy flavors that makes every bite irresistible.
Chili oil is a flavorful aromatic oil that is infused with chili peppers and other spices, adding spice and a rich smoky flavor to dishes. It is different from chili crisp which has caramelized bits of garlic, onion, and other ingredients that provide the signature crunch. If you only have chili crisp, feel free to use it. Note that chili crisp tends to be spicier than chili oil so you may need to adjust the amount to taste. While the texture will be different, the pasta dish will still be delicious!
How Vodka Enhances the Sauce
You might be wondering, why add vodka to pasta? The alcohol helps emulsify the sauce, enhancing the tomato paste’s natural sweetness while adding an extra layer of flavor. Don’t worry, the alcohol burns off completely, leaving behind a silky, rich texture that coats every noodle.
The Ultimate Spicy Comfort Food
This spicy vodka pasta recipe comes together in just 20 minutes, making it the perfect weeknight dinner. Whether you like it mild or extra spicy, you can customize the heat level by adding more or less chili oil. This recipe serves one, so feel free to double or triple if you are feeding a crowd (or if you are like me, always hungry!)
Heavy Cream Substitute
Heavy cream helps to balance the acidity of the tomato and chili oil, creating a smooth, velvety finish that cloaks the pasta beautifully. If you are dairy-free, you could try cashew cream (made by blending soaked cashews and with water) which has a neutral flavor and a similar consistency to heavy cream.
What to Pair It With
This dish is delicious on its own, but for an extra boost, pair it with a protein like my Seared Steak with Soy Butter Sauce or Char Siu Chicken. To add a fresh touch, serve alongside a lightly dressed green salad for a burst of brightness and balance.
Genuinely so good. Better vodka pasta with a kick you didn’t know you needed until you try it.