Spicy Ditalini alla Vodka
Updated: 2 days ago
This Spicy Ditalini alla Vodka is made with ditalini pasta tossed in a creamy tomato vodka sauce with garlic, shallots, tomato paste, heavy cream and crushed Calabrian chili for a spicy kick. It's topped with freshly grated Parmigiano Reggiano and fresh parsley. An easy spicy vodka pasta ready in just 30 minutes!
Tips for Making the Best Spicy Ditalini alla Vodka
Cook the tomato paste until it darkens in color. Allow the tomato paste to sauté with the shallots, garlic, and Calabrian chili for a few minutes. This deepens its flavor and removes the raw tomato taste before adding the vodka and cream.
Adjust the Calabrian chili to your preference. Calabrian chili adds both heat and a slightly fruity, savory flavor. Start with the recommended amount and add more if you prefer a spicier sauce.
Let the vodka cook off before adding the cream. After adding the vodka, stir for a minute or two until it has mostly evaporated. This allows the alcohol to cook off while leaving behind its flavor.
Remove the pan from the heat before adding the cream. Stirring the heavy cream and Parmigiano into the sauce off the heat helps create a smooth, creamy consistency.
Reserve plenty of pasta water. The starchy water helps loosen the thick tomato cream sauce and allows it to coat the ditalini evenly. Add it gradually as you toss the pasta.
Ingredient Substitutions
Ditalini: You can use another short pasta shape, such as mezzi rigatoni, shells, or fusilli. Adjust the cooking time according to the pasta shape.
Calabrian chili: Crushed red pepper flakes can be used instead, although they won't have quite the same fruity, savory flavor.
Vodka: You can omit it if preferred. The sauce will still be delicious, although it won't have the same traditional vodka sauce flavor.
Parmigiano Reggiano: Pecorino Romano can be substituted for a sharper, saltier finish.
More Pasta Recipes to Try
If you love spicy vodka sauce, try my Spicy Rigatoni alla Vodka next. Made with slow-cooked onions, garlic, tomato paste, Calabrian chili, and heavy cream, this version is rich, spicy, and full of flavor.
Spicy Ditalini alla Vodka
A quick and easy spicy ditalini alla vodka that's perfect for a weeknight dinner!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Easy
Ingredients:
1/2 lb. Ditalini or other short pasta
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1 tbsp. crushed Calabrian chili
1/2 tsp. salt
1/4 cup vodka
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
Parsley for garnish
Directions:
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.
Add the tomato paste, crushed Calabrian chili and salt to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and grated Parmigiano.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Add the pasta to a large sauté pan along with the spicy vodka sauce and 1/4 cup of pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Top with more grated Parmigiano and parsley.
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