Save A bold and creamy pasta dish featuring ditalini tossed in a spicy tomato-vodka sauce, finished with Parmesan and fresh basil. Perfect for those craving a comforting meal with a kick.
This dish quickly became a favorite for weeknight dinners because it comes together in under 40 minutes while delivering restaurant-quality flavor.
Ingredients
- Pasta: 340 g (12 oz) ditalini pasta
- Sauce Base: 2 tbsp olive oil, 1 small yellow onion finely chopped, 3 cloves garlic minced, 1 tsp red pepper flakes (adjust to taste), 1 tsp dried oregano
- Tomato & Vodka: 400 g (14 oz) canned crushed tomatoes, 2 tbsp tomato paste, 60 ml (1/4 cup) vodka
- Cream & Cheese: 120 ml (1/2 cup) heavy cream, 40 g (1/2 cup) freshly grated Parmesan cheese plus extra for serving
- To Finish: Salt and black pepper to taste, fresh basil leaves torn for garnish
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook ditalini according to package directions until al dente. Reserve 120 ml (1/2 cup) pasta water then drain pasta.
- Step 2:
- Meanwhile heat olive oil in a large skillet over medium heat. Add onion and cook 3 4 minutes until softened.
- Step 3:
- Stir in garlic red pepper flakes and oregano. Cook for 1 minute until fragrant.
- Step 4:
- Add tomato paste and cook for 2 minutes stirring frequently.
- Step 5:
- Pour in crushed tomatoes and vodka. Simmer for 6 8 minutes stirring occasionally until slightly thickened and the alcohol has cooked off.
- Step 6:
- Reduce heat to low. Stir in heavy cream and Parmesan mixing until smooth. Season with salt and black pepper.
- Step 7:
- Add cooked ditalini to the sauce tossing to coat. If needed add reserved pasta water a bit at a time until sauce reaches desired consistency.
- Step 8:
- Serve immediately topped with extra Parmesan and fresh basil.
Save This recipe gets my family around the table faster and leaves everyone asking for seconds.
Notes
For extra heat add more red pepper flakes or a dash of hot sauce. Substitute penne or rigatoni for ditalini if desired. Omit vodka for an alcohol free version the sauce will still be delicious. Pair with a crisp green salad and garlic bread.
Required Tools
Large pot, large skillet, wooden spoon, measuring cups and spoons, colander, chefs knife and cutting board.
Allergen Information
Contains milk (cream Parmesan cheese) and wheat (pasta). May contain gluten depending on pasta brand use gluten free pasta if needed. Check cheese labels for vegetarian compliance if required.
Save Enjoy this spicy vodka sauce ditalini for a quick satisfying meal that feels special every time.
Recipe Questions & Answers
- → How do I adjust the spiciness of the sauce?
You can increase or decrease the red pepper flakes according to your heat preference. For extra kick, add a dash of hot sauce or fresh chili.
- → Can I use other pasta shapes besides ditalini?
Yes, penne, rigatoni, or other short pasta shapes work well and will hold the creamy sauce nicely.
- → Is it necessary to add vodka to the sauce?
Vodka adds a subtle depth to the tomato sauce, but you can omit it if you prefer an alcohol-free version without sacrificing flavor.
- → How should I store leftovers?
Keep leftovers in an airtight container refrigerated for up to 3 days. Reheat gently on the stove or microwave, adding a splash of pasta water if needed.
- → What allergens are present in this dish?
This dish contains milk from the cream and Parmesan, and wheat from the pasta. Gluten-free pasta can be used for dietary restrictions.
- → How do I prevent the sauce from becoming too thick or thin?
Use reserved pasta water to adjust sauce consistency, adding a little at a time until desired thickness is reached.