Spicy Vodka Pasta (Without Vodka): Creamy, Flavorful, and Easy to Make!

Hey there, friends! Today, we’re diving into one of the trendiest, most comforting pasta dishes around: Spicy Vodka Pasta! Well, without the vodka. Don’t worry, though—it’s still just as creamy, flavorful, and ridiculously delicious. If you’re on TikTok, you’ve probably seen this pasta blowing up as the Gigi Hadid pasta. But guess what? It’s really easy to make, and I’m going to show you how! 🎉

This dish is perfect for a weeknight dinner when you want something rich and satisfying without too much fuss. Ready to get cooking? Let’s do this!

What is Spicy Vodka Pasta?

Alright, let’s start with the basics. Traditionally, spicy vodka pasta is made with—you guessed it—vodka. But today, we’re skipping the vodka because you honestly don’t need it to create that delicious creamy sauce. The real stars here are tomato paste, heavy cream, and red pepper flakes for that extra kick.

And trust me, the magic happens when all these ingredients come together. The result? A velvety, spicy, creamy sauce that coats every bite of rigatoni. It’s the kind of pasta you just can’t stop eating!

Ingredients You’ll Need for Spicy Vodka Pasta

Before we get into the steps, let’s make sure you’ve got everything ready. Here’s what you’ll need to whip up this spicy, creamy goodness:

Rigatoni pasta (or any pasta you like, but rigatoni holds the sauce SO well)
Olive oil (about half a cup—bonus points if you use the oil from a jar of sun-dried tomatoes for extra flavor!)
Garlic (1 tablespoon, minced)
Tomato paste (2/3 cup—don’t skip this, it’s the base of the sauce)
Heavy cream (1 1/3 cups—this is where the creaminess comes from)
Red pepper flakes (to taste, depending on how spicy you like it)
Parmesan cheese (freshly grated is the best, of course!)
Butter (just a little bit for extra richness)
Salt & pepper (to taste)
Fresh parsley (for garnish, if you’re feeling fancy)

Feel free to add any proteins or veggies you like—grilled chicken, shrimp, or even spinach would be amazing in this!

How to Make Spicy Vodka Pasta: Step-by-Step

1. Cook the Pasta

First things first—let’s get the rigatoni cooking. Bring a big pot of salted water to a boil and cook the pasta according to the package directions. For rigatoni, that’s usually around 13 minutes. Don’t forget to save about a cup of pasta water before you drain it. That pasta water is liquid gold for making the sauce silky smooth later on.

2. Cook Down the Tomato Paste

Okay, now for the sauce! Heat half a cup of olive oil over medium heat in a large saucepan. If you’re using sun-dried tomato oil, this is where the flavor party starts! Once the oil is hot, toss in 1 tablespoon of minced garlic. Give it a stir, then add 2/3 cup of tomato paste.

Here’s the key: Cook the tomato paste down for about 4-5 minutes. You want it to go from bright red to a deep, almost brownish-red color. This step cuts down on the acidity and brings out a rich, deep flavor.

3. Add the Creamy Goodness

Next, it’s time to make things creamy. Pour in 1 1/3 cups of heavy cream, whisking constantly until the sauce is smooth and creamy. Keep it over medium heat and watch as the sauce transforms into a luscious, dreamy base. 😍

4. Spice It Up

Now for the fun part: the spice! Add as much or as little red pepper flakes as you like. I love a good kick, so I’m pretty generous with them, but you can adjust based on your spice tolerance. Add some dried basil if you’re feeling it, and season with salt and pepper to taste. Remember, the parmesan we’ll add later has salt, so don’t go overboard!

5. Cheese & Butter = Creamy Heaven

Speaking of parmesan, it’s time to go cheese-crazy! Stir in freshly grated parmesan—as much as you want. (I won’t judge!) You’ll notice the sauce gets even thicker and creamier. Throw in a tablespoon of unsalted butter for extra richness, and keep stirring until everything is smooth and perfectly combined.

6. Toss the Pasta with the Sauce

Time to bring it all together! Add your cooked rigatoni to the sauce and toss it well to coat every piece. If the sauce feels too thick, this is where that reserved pasta water comes in. Add a little at a time (I like to start with about half a ladle) until the sauce reaches your desired consistency.

Pro tip: Don’t add oil to your cooked pasta before tossing it in the sauce. You want the sauce to cling to the pasta, and oil would just make it slippery!

7. Garnish and Serve!

You’re almost there! For that finishing touch, garnish your spicy vodka pasta with fresh parsley and a sprinkle of red pepper flakes if you like a little extra heat. And voilà—your creamy, spicy, dreamy pasta is ready to devour!

Expert Tips for Perfect Spicy Vodka Pasta

Tomato Paste Trick: Cooking down the tomato paste is key to balancing the acidity and deepening the flavor. Don’t skip this step!
Spice Level: If you’re not big on spice, start with less red pepper flakes and taste as you go. You can always add more, but you can’t take it out!
Don’t Forget the Pasta Water: It’s the secret to a silky sauce that perfectly coats the pasta.

Variations and Add-Ons

Add Protein: Grilled chicken, shrimp, or even sausage would be amazing with this pasta.
Vegetarian Twist: Toss in some spinach or roasted red peppers for extra veggies and flavor.
Vegan Option: Swap the heavy cream for coconut cream and use a dairy-free parmesan alternative.

Conclusion

And that’s it—Spicy Vodka Pasta without the vodka, but still with ALL the flavor! This creamy, spicy pasta is so easy to make and even easier to fall in love with. Whether you’re cooking for yourself, friends, or family, this dish is sure to impress. If you give this recipe a try, let me know how you liked it in the comments below. And don’t forget to pair it with some garlic bread or a fresh salad for the ultimate meal.

Now go grab those ingredients, and let’s get cooking! 🍝 If you want more simple, delicious recipes, check out my other pasta dishes linked below.

Happy cooking, friends! 😄