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Orzo alla Vodka

By Carolyn Stilwell

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Updated Jul 14, 2025, Published on Apr 20, 2024

Next up in my ORZO RECIPE SERIES PART 3 is Orzo alla Vodka! And in case you missed the first recipe from the series: Italian Wedding Soup Orzo - here!

One thing about me is I LOVE vodka sauce. If you don't believe me then just check out how many vodka sauce recipes I have made on this blog:

1. Gochujang Vodka Pasta
2. Pepperoni Vodka Sauce Sliders
3. Tortellini alla Vodka Soup
4. Meatball Subs with Vodka Sauce and Burrata
5. Sun-Dried Tomato & Broccolini Vodka Pasta
6. Double Vodka Sauce Pasta
7. Pasta alla Vodka (fancy version)

One other thing about me is that I LOVE orzo pasta! So it really only made sense to combine two of my favorite things - vodka sauce & orzo - into one delicious dish. This recipe is a perfect blend of savory, spicy, sweet, and creamy.

Watch how to make it here!

Orzo alla Vodka Ingredients

• 1 tbsp Olive Oil
• 1 Shallot diced
• 4 cloves Garlic minced
• 1 tbsp Calabrian Chili Paste more or less based on spice preference; or substitute desired amount of red pepper flakes
• 3 tbsp Tomato Paste
• Salt & Pepper to taste
• 1 cup Orzo uncooked
• 1/4 cup Vodka
• 1 cup Tomato Passata can substitute crushed tomatoes
• 1.5 cups Water add more as needed
• 1/4 tsp Sugar optional
• 1/4 cup Parmesan Cheese freshly grated; more to serve
• 1/2 cup Heavy Cream more or less based on desired creaminess
• Fresh Basil optional; to serve
• Burrata Cheese optional; to serve

Recipe Instructions

1. Heat the olive oil in a large high-rimmed pan over medium heat. Add the shallots and garlic and cook for 2 minutes, stirring often.
2. Mix in the Calabrian chlili paste and tomato paste. Season with about 1/4 tsp salt and a few cracks of black pepper. Let the tomato paste darken in color for about 4 minutes.
3. Add the uncooked orzo. Stir to combine and toast for 1 minute. Pour in the vodka to deglaze the pan. Scrape any stuck bits off the bottom with a wooden spoon. Let the liquid cook off for a couple minutes.
4. Pour in the tomato passata and water. Stir to combine then season with another 1/4 tsp of salt, a few more cracks of black pepper, and optionally a pinch of sugar (or to taste).
5. Bring to a boil then lower the heat to a simmer. Cook, stirring every few minutes so the orzo doesn't stick. Add additional water as needed if the liquid absorbs before the orzo is cooked through. This can take about 15 minutes.
6. Turn off the heat and stir in the parmesan cheese. Pour in the heavy cream and stir until well combined.
7. Divide among bowls to serve. Optionally top with additional parmesan cheese, fresh basil, burrata cheese, black pepper, and a drizzle of olive oil.

Did you try this Orzo alla Vodka recipe? Leave a Review!

This Orzo alla Vodka recipe is a risotto-like pasta dish. It's extra saucy and has just the right amount of creaminess to offset the spice of the Calabrian chilies and sweetness of the tomato paste/passata.

The toppings are optional, but as always, I highly recommend! I even used truffle burrata when I made this dish and it added another incredible layer of flavor.

If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!

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Orzo alla Vodka

By: Carolyn Stilwell

My favorite pasta sauce in a saucy risotto-like orzo pasta dish!

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 3

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Equipment

• Chef Knife
• Cutting Board
• Sauté Pan

Ingredients 

1x2x3x

• ▢ 1 tablespoon Extra Virgin Olive Oil
• ▢ 1 Shallot, diced
• ▢ 4 cloves Garlic, minced
• ▢ 1 tablespoon Calabrian Chili Paste, more or less based on spice preference; or substitute desired amount of red pepper flakes
• ▢ 3 tablespoon Tomato Paste
• ▢ Kosher Salt & Black Pepper, to taste
• ▢ 1 cup Orzo Pasta, uncooked
• ▢ 1/4 cup Vodka
• ▢ 1 cup Tomato Passata , can substitute crushed tomatoes
• ▢ 1.5 cups Water, add more as needed
• ▢ 1/4 teaspoon Granulated Sugar, optional
• ▢ 1/4 cup Parmesan Cheese, freshly grated; more to serve
• ▢ 1/2 cup Heavy Cream, more or less based on desired creaminess
• ▢ Fresh Basil, optional; to serve
• ▢ Burrata Cheese, optional; to serve

US Customary - Metric

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Instructions 

• Heat the olive oil in a large high-rimmed pan over medium heat. Add the shallots and garlic and cook for 2 minutes, stirring often.
• Mix in the Calabrian chlili paste and tomato paste. Season with about 1/4 tsp salt and a few cracks of black pepper. Let the tomato paste darken in color for about 4 minutes.
• Add the uncooked orzo. Stir to combine and toast for 1 minute. Pour in the vodka to deglaze the pan. Scrape any stuck bits off the bottom with a wooden spoon. Let the liquid cook off for a couple minutes.
• Pour in the tomato passata and water. Stir to combine then season with another 1/4 tsp of salt, a few more cracks of black pepper, and optionally a pinch of sugar (or to taste).
• Bring to a boil then lower the heat to a simmer. Cook, stirring every few minutes so the orzo doesn't stick. Add additional water as needed if the liquid absorbs before the orzo is cooked through. This can take about 15 minutes.
• Turn off the heat and stir in the parmesan cheese. Pour in the heavy cream and stir until well combined.
• Divide among bowls to serve. Optionally top with additional parmesan cheese, fresh basil, burrata cheese, black pepper, and a drizzle of olive oil.

Video

Nutrition

Calories: 494kcal, Carbohydrates: 51g, Protein: 12g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 52mg, Sodium: 682mg, Potassium: 633mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1264IU, Vitamin C: 12mg, Calcium: 143mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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