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–+ servings
Full bowl of rigatoni coated in creamy chili oil vodka sauce, topped with chili crisp, parmesan, and fresh chives — rich and spicy pasta dish.
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5 from 1 vote

Chili Oil Vodka Pasta

A creamy, spicy take on vodka pasta, made with chili oil for an extra kick. This quick pasta dish is perfect for a cozy dinner at home! 
Watch me make Chili Oil Vodka Pasta 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Comfort Food, Dinner, Main Course, Noodles
Cuisine: Asian, Fusion, Italian
Keyword: 30 Minute Dinner, Cheap Recipes, Chili Oil Vodka Pasta, Comfort Food, Easy, Easy Recipes, Pasta Recipe, Quick Recipe, Quick Recipes, Spicy Asian Recipes, Vodka Pasta, Weeknight Dinner
Servings: 2 servings

Equipment

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

(1) I used rigatoni, but any pasta type works!
(2) Vodka enhances the flavor of the dish but can be substituted with dry sherry or fully omitted.

Nutrition

Serving: 1 serving | Calories: 704.5kcal | Carbohydrates: 53.3g | Protein: 13.7g | Fat: 39.2g