If you don’t know what to make for dinner, make Pasta alla Vodka. When I want creamy tomato pasta at home with minimal effort, this is how I make it!

And yes you can skip the vodka if you prefer.

You’ll need a shallot (or half an onion), garlic, tomato paste, cream, freshly grated Parmesan and a box (12-to-16 ounces) of pasta. I prefer rigatoni here, but any pasta works.

The great thing about Pasta alla Vodka (aka Creamy Tomato Pasta) is that you might already have most of what you need in your pantry and fridge.

Why is this better than takeout? I did the math for us. The ingredient estimate for this recipe is around $10–$15 for four generous servings, or about $2.50–$3.75 per serving. Your cost will depend on the brands you buy and what you already have; buying full containers of every ingredient will cost more. Still, it’s an easy way to get a takeout-style pasta dinner on the table without paying for four takeout meals and delivery.

I also like knowing exactly what’s going into my dinner. Making it at home lets you adjust the salt, cream, cheese, and portion size to suit you. Add a big green salad or some roasted vegetables alongside it, and dinner is handled.

Vodka Pasta Ingredient Notes

• Tomato paste does most of the work here. Cooking it in olive oil before adding the cream takes away that raw tomato-paste flavor and gives the sauce a deeper, richer taste.
  • Start with 4½ ounces double-concentrated tomato paste per pound of pasta. You can use 3 ounces for a softer tomato flavor or up to 6 ounces for a more tomato-forward sauce. You don’t have to be exact, but measure by weight or check the package rather than assuming every tube is the same size.
• Vodka (optional): The creamy tomato sauce is delicious with or without the vodka. Sounds counterintuitive, but vodka pasta doesn’t actually need vodka to turn out great (I explain the vodka and food science below). It deepens and rounds out the tomato flavor so use it if you can, but totally fine to skip it.
• Pantry ingredients:
  • 1 large shallot or 1/2 and onion work. I prefer shallot but I always have onions around.
  • Mince, press or finely grate the garlic so it blends right into the sauce.
  • I like 1 teaspoon dried oregano, but you can use Italian seasoning or basil. Fresh basil is optional for serving and delightful if you have it.
  • Fresh grated parmesan cheese adds another layer of flavor, umami notes, and saltiness. Use it if you have it.
• Starchy pasta water: You’ll need about 1 cup (maybe more) so save some pasta water before you drain the pasta. It helps loosen the tomato paste and cream into a sauce that coats every piece of pasta. If you accidentally forget you can use hot water, but try to remember the pasta water—the starch in it from the cooked pasta helps emulsify the sauce.

How to Make Pasta alla Vodka in 20 Minutes

Vodka pasta is really more of a method. I give you exact ingredient measurements in the recipe card below, but I find it best to learn the method then use what you have on hand.

1. Start cooking the shallots or onion.

Heat 3-4 tablespoons olive oil in a large skillet over medium heat. Add the shallot or onion with a big pinch of salt and cook until softened, stirring occasionally. Choose a high-sided skillet big enough to hold the cooked pasta, too. You’ll finish everything together in the pan.

2. Cook the tomato paste, then add the garlic.

Add 2–4 pressed or minced garlic cloves and 4½ ounces double-concentrated tomato paste (or 3–6 ounces of any tomato paste). Stir frequently until the paste deepens in color and the olive oil takes on a red tint. Add a little more oil if the pan looks dry, and lower the heat if anything starts to scorch. If you really want to add fresh or canned tomatoes (you really don’t have to), you can do that now.

Give this step a few minutes. Stirring cream into uncooked tomato paste won’t give you the same flavor.

3. Optionally deglaze with the vodka, then add the seasoning.

Vodka: If you’re using vodka, add 2-4 tablespoons (2-4 ounces) to the tomato paste mixture and stir and simmer for 1–2 minutes before continuing to let the alcohol cook off. It should simmer and you should see the vodka start to evaporate—if it doesn’t do that increase the heat of the pan until it does.

Seasoning: Reduce the heat to medium, add 1 teaspoon dried oregano or Italian seasoning, and cook for about 1 minute, stirring. Watch closely so the seasonings don’t burn. Start with ½ teaspoon of salt because the Parmesan and pasta water will also add salt. Add up to ½ teaspoon chili flakes, or Calabrian chiles to taste, if you like a little heat.

For more chili flavor throughout the sauce, add a small amount earlier with the tomato paste so it blooms in the oil. For a gentler kick, start with a small pinch right before the cream.

4. Slowly add the cream.

Turn the heat down to low. Whisk in ½–¾ cup heavy cream a little at a time until the sauce is smooth. Start with ½ cup and add more if you prefer a creamier sauce, then season with salt to taste.

If your pasta isn’t cooked yet, turn off the heat on the tomato and cream sauce (you can turn it back to medium heat when you add the pasta).

5. Cook the pasta and save the water.

Cook 16 ounces rigatoni or another short pasta in salted water until about 1 minute shy of al dente. You can do this while the sauce cooks, or make the sauce base first if you prefer to focus on one thing at a time.

Before draining, reserve at least 2 cups pasta water. You’ll likely use a little more than 1 cup, but it’s helpful to have extra.

6. Toss until creamy and glossy.

Add the pasta to the skillet with a splash of pasta water. Over low heat, toss and stir, adding more pasta water gradually until the sauce coats the pasta.

Finely grate 4 ounces Parmesan and reserve a small handful for serving. Reduce the heat to very low or take the skillet off the heat, then add the remaining cheese in small additions, continuing to toss. Add another splash of pasta water whenever the sauce needs loosening.

Taste before adding more salt, then serve with the reserved Parmesan and torn fresh basil, if you like.

Tips for the Best Pasta alla Vodka

• Choose double-concentrated tomato paste if possible. You can build a full-flavored tomato sauce with a small amount, then control its consistency with cream and pasta water. Cook the paste until it darkens and tints the olive oil red before moving on. If you can’t find double-concentrated tomato paste no worries, this will still be good.
• Keep the garlic and oregano from scorching. Stir often and adjust the heat as you go. If the paste is sticking and the pan looks dry, add a little olive oil.
• Turn the heat down before adding cream. Let the vigorous sizzling settle, then whisk the cream in gradually over low heat. Avoid a hard boil once the cream is in.
• Finish cooking the pasta in the skillet. Drain it about 1 minute before it reaches al dente, then toss it with the sauce and pasta water until tender with a little bite.
• Pick a short pasta with room for sauce. Rigatoni is great here, but penne, mezzi rigatoni, or paccheri also work. Follow the cooking time for the shape you choose.
• Save more pasta water than you think you need. Reserve at least 2 cups and add it a splash at a time. You’ll likely use about 1 cup. Keep tossing and stop when the sauce looks glossy and coats the pasta without becoming soupy.
• Adjust the richness and heat. Start with ½ cup cream and go up to ¾ cup if you like. Chili flakes or Calabrian chiles are optional; start small, especially if your chiles are very hot.
• Serve while the sauce is loose and glossy. Pasta absorbs liquid as it sits. A splash of warm pasta water and another toss will loosen it before serving. Fresh basil is a nice optional finish, but I use dried oregano in the sauce.
• Need gluten-free? Use gluten-free noodles.
• Need dairy-free? Use cashew cream or coconut milk instead of heavy cream and vegan parm as a topping (don’t stir in the vegan parmesean as it doesn’t melt as well). Cashew cream or coconut milk will taste different than heavy cream (dairy) but you’ll still have a good pasta dish.

Can I Make It Without Vodka?

You can skip the vodka. The vodka adds another layer of flavor by deepening the tomato flavor (it’s food science), but I also make this as a simple creamy tomato pasta without it. Skip it and move straight to the oregano, or add a splash of water to loosen any tomato paste stuck to the pan. Keep the rest of the method the same.

Why use vodka in the first place? The vodka helps bring out the tomato’s aroma, making the sauce taste a little brighter and more complex. You only need a splash, and simmering mellows its sharp edge. But again, it’s optional. The creamy tomato sauce is delicious either way.

If you need the dish to be alcohol-free, leave the vodka out. While simmering it removes most of the alcohol and you can’t taste it, there’s no guarantee it’s all cooked off.

Find more pasta recipes here.

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