What Makes Chili Oil Vodka Pasta Stand Out

I love myself a great Chili Oil Vodka Pasta because it’s one of those dishes that is always reliable but has the taste of a restaurant quality meal. The best part is it comes together in a single pan and in under 30 minutes! I love to add chili oil instead of chili flakes like you would to a standard Spicy Vodka Pasta because the chili oil adds an umami heat that pairs differently with the richness of the cream, which ultimately gives that sauce its addictiveness taste.

A wooden spoon lifting creamy chili oil vodka pasta from the bowl, showing the glossy sauce and bits of garnish.

What Makes The Sauce Stand Out

This chili oil vodka sauce is superb, and it’s because of all the complex flavors that are released through cooking! The tomato paste gets toasted in the chili oil, which gives it a deep and spicy flavor, the vodka cuts through the richness of the heavy cream, and the parmesan and cream give the sauce its smooth texture. Additionally adding pasta water allows the sauce to cling to every strand or piece of pasta. It’s both creamy and spicy, which ultimately creates on eof the msot well balanced bites you’ll have!

Ingredients You’ll Need To Make Chili Oil Vodka Pasta

Pasta

6 oz pasta of your choice

Spicy Vodka Sauce

½ onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 tbsp chili oil
1 tbsp vodka (optional but recommended)
½ cup heavy cream
2 tbsp grated parmesan
½ cup pasta water
Salt, to taste

Optional Garnishes

Extra chili oil
Parmesan
Chives

How to Make Chili Oil Vodka Pasta

Dice the onion and finely mince the garlic.

A close-up of hands finely mincing fresh garlic cloves on a wooden cutting board with a sharp knife.

Boil pasta one minute before al dente. Reserve ½ cup pasta water and drain.

Pasta cooking in a bubbling pot of salted water, stirred with a wooden chopstick just before draining.

Heat a bit of oil in a pan, then sauté onions and garlic for 2 minutes until fragrant.

Diced white onions and minced garlic are sizzling in oil inside a nonstick pan to build the base for the sauce.

Add tomato paste and chili oil, stir for 1 minute to develop flavor.

Tomato paste and chili oil being added to the pan of onions and garlic, creating a rich flavor base.

Pour in vodka and let it cook off for about 1 minute.

A hand pours clear vodka into the sautéed onion and chili paste mixture to deglaze and add depth.

Add heavy cream, bring to a gentle simmer.

A stream of heavy cream is poured into the pan of aromatic chili tomato mixture to create a silky sauce.

Add the pasta and reserved pasta water. Stir until the sauce thickens and coats the noodles.

Cooked pasta is added to the creamy chili sauce and tossed together with pasta water for a glossy finish.

Stir in parmesan and season with salt. Remove from heat.

Freshly grated parmesan cheese is sprinkled over the finished chili oil vodka pasta while still in the pan.

Plate and garnish with more chili oil, parmesan, and chives if desired.

A hand drizzles chili oil over a bowl of creamy vodka pasta, adding a final layer of heat and flavor to the rich, golden sauce.

Tips & Variations

If you don’t have vodka, feel free to skip it or substitute with white wine to get that acidic brightness.

If you want your pasta to be even creamier, you can add a splash of heavy cream at the end!

I love to add chicken, bacon, or even shrimp to give the dish more protein. I’ve found that these proteins pair amazingly with the sauce.

I know chili oil can get pretty spicy, and if it is too spicy, feel free to use less chili oil and replace with even more tomato paste. If the dish is too spicy after adding the chili oil, add tomato paste by tablespoons until you reach your desired spice level.

Frequently Asked Questions

Do I have to use vodka?

Not at all. Vodka helps balance the richness, but the recipe still works without it. You can substitute with white wine or even more tomato paste!

What kind of chili oil should I use?

Any kind you love. I personally love Lao Gan Ma, but homemade chili crisp or garlic-infused chili oil all work. Just stir it well if it has solids.

Can I make this ahead of time?

The sauce can be made ahead and stored in the fridge. When you’re ready, boil pasta fresh and toss it with the sauce and a splash of pasta water to help loosen the sauce

Can I make it dairy-free?

Yes! Try coconut cream or oat cream in place of heavy cream, and skip the parmesan or use nutritional yeast.