Vodka Pasta (Without Heavy Cream!)

Name: Vodka Pasta (Without Heavy Cream!)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 6oz / 170g short pasta - I’ve used rigatoni; ½ brown onion diced; 2 garlic cloves diced; ½ cup raw cashews; ¼ cup tomato paste (concentrated); ½ teaspoon red pepper flakes - or more if you like it spicy; 3 tablespoons vodka - or substitute with white wine, vegetable broth, or water and a squeeze of lemon; 1oz / 25g finely grated parmesan cheese; 2 tablespoons extra virgin olive oil; Handful fresh basil leaves, roughly torn up; Salt and black pepper to taste

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This easy Vodka Pasta recipe has a rich creamy tomato sauce made with just the right amount of spice. It can be made with or without vodka, and this version is healthier without heavy cream for a delicious, comforting meal everyone will love.

Inspired by the classic pasta alla vodka, this recipe became a viral favorite thanks to its rich bold sauce that comes together in just 30 minutes. With simple ingredients like garlic, tomato paste, parmesan and a splash of vodka, it makes the perfect weeknight dinner without slaving in the kitchen for hours and will impress family and friends.

While the traditional recipe is made with vodka in the sauce, it can easily be made without it - I've included some simple swaps you can use, and don't worry, it's still absolutely scrumptious!

I’ve also made this recipe with homemade cashew cream instead of heavy cream for a lighter, dairy-free option. To make it vegan, simply swap the parmesan for a vegan alternative or leave it out completely.

Whether you use penne alla vodka, rigatoni or another shape pasta, the creamy sauce, pasta water, and parmesan come together for a delicious dish that makes you want more with every bite!

Table of Contents

Recipe Highlights
How Vodka Pasta Became a Classic
Ingredients and Substitutions
How to make Vodka Pasta
Tips and Tricks
Storage Instructions
FAQs
More Creamy Pasta Recipes
Recipe
Comments

Recipe Highlights

Quick & Easy: This dish comes together in 30 minutes with simple ingredients, making it great for busy weeknights or a last-minute dinner party
Flavor Bomb: The combination of a rich tomato sauce, being creamy and spicy makes you want more with every bite!
Alcohol Free: You can make this recipe with or without the vodka with my simple substitutes

How Vodka Pasta Became a Classic

Vodka Pasta, also known as pasta alla vodka or penne alla vodka, is a popular Italian-American dish known for its rich creamy tomato sauce. While its not a traditional Italian dish, many believe it was created around the 1970s, with early versions combining tomatoes, cream and vodka into a rich and flavorful sauce.

The vodka plays a key role by enhancing the tomato flavor, while the cream and parmesan help create the signature sauce. Today, this comforting pasta dish is enjoyed worldwide and is often made with penne, rigatoni, or added proteins like chicken or shrimp.

Close up of fork to show the creamy texture of the pasta

Ingredients and Substitutions

Short Pasta is typical for this recipe. Rigatoni and Penne pasta are the most common, but you can really use any pasta you like. Shell pasta, gnocchetti, orecchiette, fregola or even gluten free pasta will work
Vodka gives some acidity and helps balance out the spice and cream. Most of the alcohol evaporates during cooking, substitute with white wine if you don't have vodka. Alcohol-free substitutes are vegetable broth or water with a squeeze of lemon juice for some acidity
Tomato Paste also known as concentrated tomato sauce is in base to make the rich sauce. Its important to cook the paste down well which will release its bold flavor and rich color. Tomato puree or passata are good swaps, but you will have to cook it down for some time to thicken up and become concentrated
Cashew nuts are soaked and then blended to make homemade cashew cream. Its much lighter and dairy free, but still creates the perfect creamy sauce base. You can also use coconut milk or heavy cream which is the traditional version
Red pepper flakes for the spice! You can adjust the amount to your desired spice level. Substitute with fresh chili peppers or chili powder, the amounts may differ though
Parmesan cheese adds a salty, cheesy depth and adds to the creaminess. Pecorino Romano is a good swap or you can use vegan parmesan or nutritional yeast to make it plant based
Extra virgin olive oil for sautéing and also a drizzle towards the end of the cook. Unsalted butter is typical for this recipe, but I personally prefer olive oil
Brown onion and garlic are sautéed for the base of the sauce for aromatic depth and sweetness. Substitute with shallots, yellow onion or red onion

How to make Vodka Pasta

Making this vodka pasta is easier than you think. Follow my simple steps below to create a rich tomato sauce then bring everything together for a delicious creamy bowl of pasta!

Step 1: Soak cashews in boiling water for 20 minutes

Onions and chili flakes being sautéed in a pan with olive oil

Step 2: Sauté onion with olive oil with a pinch of salt in a large pan over medium heat. When onions are translucent, add garlic, red pepper flakes and sauté for a minute

Tomato paste being cooked down with onions and chili flakes

Step 3: Add tomato paste and a tablespoon of olive oil. Sauté for 5-8 minutes. If needed, add a splash of water so it doesn't burn

Vodka added to tomato base sauce and cooked down

Step 4: Add the vodka or substitute to the pan, and cook down until mostly absorbed (typically a couple of minutes)

Rigatoni pasta being added to a pot of boiling water

Step 5: Cook pasta in a pot of boiling salted water until al dente (3 minutes under the cooking package instructions). Ensure to reserve some pasta water

Step 6: Drain cashews and blend with ½ cup of warm water

Cashew cream added to tomato sauce in pan

Step 7: Add cashew cream to the pan with a ladle of pasta water. Season, taste and adjust to your preferred spice level

Final step of adding cooked pasta, parmesan cheese, pasta water and torn basil leave before being tossed together

Step 8: Add cooked pasta, parmesan, torn up basil and a drizzle of olive oil. Add a ladle of pasta water then cook for couple of minutes, stirring occasionally. It's ready to serve!

Tips and Tricks

Ensure to cook down the tomato paste for at least 5 minutes until it releases its beautiful bold rich color and depth - otherwise it will taste like a raw sauce
No vodka, no worries! With my simple substitutes, you can make it with or without the vodka, or also alcohol-free
Always reserve some pasta water! It's super important in this recipe to help create a silky smooth sauce at the end
Cook the pasta under the package instructions. This way you allow it to finish cooking in the sauce which gives it a much better flavor

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in a pan with a splash of water or milk to loosen the sauce to a creamy texture
Freezing isn't recommended for the entire dish. However, you can freeze the sauce in an airtight container for 1 month. Cook the pasta fresh, then add the thawed vodka sauce when ready to serve

FAQs

Is there a substitute for vodka in vodka sauce?

Yes of course! You can omit the vodka and use white wine instead. Or make it alcohol-free by using vegetable broth or water with a squeeze of lemon juice

What does the vodka do to the sauce?

The vodka enhances the sauce and provides richness and acidity and balances the sweetness of the tomato. Typically, alcohol such as wine is used in Italian sauces for this reason

What can I use instead of heavy cream in vodka sauce?

Here I've made cashew cream for a healthier, lighter and dairy free version. You can also use coconut cream, coconut milk or milk to make the vodka pasta sauce