Pasta alla Vodka (fancy version)
Updated Nov 02, 2025, Published on Dec 12, 2023
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If I had to pick ONE favorite dish, it would have to be Pasta alla Vodka. If this list doesn't prove how much I love vodka sauce, then I don't know what does:
- Gochujang Vodka Pasta
- Pepperoni Vodka Sauce Sliders
- Tortellini alla Vodka Soup
- Meatball Subs with Vodka Sauce and Burrata
- Sun-Dried Tomato & Broccolini Vodka Pasta
- Double Vodka Sauce Pasta
- And more!
This version of Pasta alla Vodka is fancy. It includes diced Pancetta, a generous scoop of Calabrian Chili Paste, Sun-Dried Tomato Paste in place of regular tomato paste, a whole jar of Tomato Passata, and giant Paccheri Pasta! This is a bowl of pasta that is equal parts beautiful and delicious.
Watch how to make it here!
Pasta alla Vodka Ingredients
- 1 tbsp Olive Oil
- 4 oz Pancetta diced
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1 tbsp Calabrian Chili Paste more or less based on spice preference
- 6 tbsp Sun-Dried Tomato Paste I used one tube; you can also use regular tomato paste
- 1/2 tsp Salt
- 1/4 tsp Sugar
- 1/3 cup Vodka
- 3 cups Tomato Passata or tomato puree; I used 1 jar
- 1/2 cup Heavy Cream more or less depending on how creamy you want the sauce
- 8 oz Paccheri Pasta can also use another tube shape like rigatoni
- Parmesan Cheese freshly grated to serve
- Fresh Basil to serve
Instructions
- Heat olive oil in a large high-rimmed sauté pan over medium heat. Cook pancetta for 8-10 minutes or until crispy. Stir often so it doesn't burn. Remove to a plate.
- Drain some oil if needed, but leave some in the pan to cook your vegetables. Add the diced onion and cook for 5 minutes, stirring occasionally. Then add the minced garlic. Cook another 3 minutes, stirring often.
- Mix in the Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring about every minute, to allow the pastes to caramelize. Season with salt and sugar.
- Pour in the vodka. Use a wooden spoon to scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes or until most of the liquid is absorbed.
- Pour in the tomato passata. Simmer for about 10-15 minutes while you cook the pasta. Turn the heat to low and pour in the heavy cream. Stir until well combined.
- Meanwhile, cook the pasta to al dente according to package instructions. Once cooked, transfer right to the sauce with a slotted spoon. It's okay if some pasta water comes along with the pasta. Add additional splashes of pasta water if needed to thin out the sauce.
- Divide among bowls to serve. Top with the crispy pancetta, parmesan cheese, and fresh basil.
Did you try this Pasta alla Vodka (fancy version) recipe? Leave a Review!
I have cooked and eaten so many versions of vodka pasta and various other dishes with vodka sauce. This Pasta alla Vodka (fancy version) is special! The pancetta, Calabrian chili paste, and Sun-Dried Tomato Paste add an extra layer of complexity to the dish. The Paccheri Pasta are obviously not absolutely necessary, but really make this version special! They are comically large, perfectly chewy, and really gather up all of that creamy spicy vodka sauce inside and out.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Pasta alla Vodka
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 4 oz Pancetta, diced
- 1 Yellow Onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Calabrian Chili Paste, more or less based on spice preference
- 6 tablespoon Sun-Dried Tomato Paste, I used one tube; you can also use regular tomato paste
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Granulated Sugar
- 1/3 cup Vodka
- 3 cups Tomato Passata, or tomato puree; I used 1 jar
- 1/2 cup Heavy Cream, more or less depending on how creamy you want the sauce
- 8 oz Paccheri Pasta, can also use another tube shape like rigatoni
- Parmesan Cheese, freshly grated to serve
- Fresh Basil, to serve
Instructions
- Heat olive oil in a large, high-sided sauté pan over medium heat. Add pancetta and cook for 8–10 minutes, stirring often, until crispy. Transfer to a plate and set aside.1 tablespoon Extra Virgin Olive Oil, 4 oz Pancetta
- If needed, drain excess oil, leaving enough to coat the pan. Add diced onion and cook for 5 minutes, stirring occasionally. Stir in garlic and cook 2–3 minutes more until fragrant.1 Yellow Onion, 4 cloves Garlic
- Add Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring occasionally, until the pastes caramelize slightly. Season with a pinch of salt and sugar.1 tablespoon Calabrian Chili Paste, 6 tablespoon Sun-Dried Tomato Paste, 1/2 teaspoon Kosher Salt, 1/4 teaspoon Granulated Sugar
- Pour in vodka and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes or until mostly evaporated. Stir in tomato passata and simmer for 10–15 minutes. Reduce heat to low and stir in the heavy cream until fully combined.1/3 cup Vodka, 3 cups Tomato Passata, 1/2 cup Heavy Cream
- Meanwhile, cook pasta in salted water until al dente. Use a slotted spoon to transfer it directly into the sauce, letting some pasta water come along. Toss to coat, adding more pasta water as needed to loosen the sauce.8 oz Paccheri Pasta
- Divide into bowls and top with crispy pancetta, freshly grated Parmesan, and torn basil.Parmesan Cheese, Fresh Basil
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
