One-Pot Spicy Vodka Pasta (Calabrian Chili)
This One-Pot Spicy Vodka Pasta is rich, creamy, and packs a smoky, fiery punch with Calabrian chili paste. Easy, flavorful, and perfect for quick weeknight dinners!
Servings: 4 servings
Ingredients
- 8 oz penne pasta the perfect pasta shape to catch that creamy sauce
- 2 tablespoons olive oil to sauté the aromatics and build flavor
- 1 small onion diced, adds sweetness and depth
- 3 cloves garlic minced, for that irresistible aroma
- 1 teaspoon Calabrian chili paste adjust to taste for that smoky, spicy kick
- 1 cup chicken broth keeps the pasta moist and infuses savory notes
- 1 cup heavy cream creates that luscious, creamy texture
- 1 cup diced tomatoes adds acidity and freshness to balance the cream
- Salt to taste, enhances all the flavors
- Black pepper to taste, adds a subtle heat
- 1 cup grated Parmesan cheese the finishing touch for richness and umami
- Fresh basil for garnish, brightens the dish with herbal notes
Instructions
- Heat the olive oil in your large deep skillet over medium heat. Add the diced onion and cook until translucent and slightly golden, about 4-5 minutes.
- Toss in the minced garlic and sauté for another 1 minute until fragrant, careful not to burn it.
- Add the Calabrian chili paste to the skillet and stir well to combine with the onion and garlic. Let it cook for about 1-2 minutes to release its smoky, spicy flavor.
- Pour in the chicken broth, heavy cream, and diced tomatoes. Stir everything together, scraping the bottom of the pan to deglaze and mix the flavors.
- Add the penne pasta directly to the sauce, making sure the pasta is submerged.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and let it simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 12-15 minutes. Add a splash of water or broth if the sauce gets too thick before the pasta is fully cooked.
- Once the pasta is tender and the sauce is creamy, season with salt and black pepper to your liking.
- Remove the pan from heat and stir in the grated Parmesan cheese until melted and smooth.
- Serve your One-Pot Spicy Vodka Pasta hot, garnished generously with fresh basil leaves.
Equipment
- Large deep skillet or wide saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
- Grater
Notes
- Adjust the amount of Calabrian chili paste based on your spice preference; start with less and add more as needed.
- Use freshly grated Parmesan for best melting and flavor—pre-grated cheese won’t melt as smoothly.
- Don’t rush the simmering step; this allows the sauce to thicken perfectly and the pasta to absorb all those bold flavors.