Spicy Pasta a La Vodka Sauce

Recipe Essentials

Vegan Vodka Sauce Recipe

If, like most people, you drool over authentic Italian pasta recipes, this recipe is for you. It is everything you’d expect from your favorite Italian chef, restaurant or cookbook, but dairy-free and sinfully spicy!

Spoiler Alert

If you’ve tried our other vegan vodka pasta recipe (right here) you already know that we are die hard pasta lovers here at Vegan Test Kitchen. But did you know how much we love spicy Italian food? Do you love a little spice too? If so, this vegan vodka pasta recipe is one you need to save! It’s perfectly spicy and equally tomatoes-y and bursting with drool-worthy vodka flavors and seriously spicy crushed red pepper flakes.

Grab a glass of ice water, you may need it!

Seriously Simple Sauce

You can relax, this vegan vodka sauce is 100% simple to make. Plus, if you don’t have the time or energy to spend an hour or so letting the tomato sauce simmer you can easily substitute in your favorite marinara sauce for the tomato sauce portion of the recipe below! If you do choose to make the tomato sauce from scratch, you’ll find it’s ridiculously easy and ready before you know it. 😋

Vegan Vodka Sauce Recipe

Once the tomato sauce is ready, simply add the vodka and crushed red pepper flakes and sit back and relax while the flavors simmer. Then, add the cashew cream and noodles and enjoy with a bit of vegan parmesan cheese sprinkled on top! You may also want to add some additional chopped, fresh basil on top, the taste is unforgettable.

Unforgettable Flavor

If you’re really, really into spicy flavors you can always add an extra pinch of crushed red pepper flakes to your plate of pasta. If not, that’s ok because this sauce is spicy regardless! Plus, your tastebuds will be deliriously happy with all the other aromatic flavors. Seconds will be a must, so save room!

Irresistibly Delicious

If you’re into hosting parties, this is definitely a recipe you’ll want to serve! It’s so easy and tastes so incredible your guests will be raving about it for days. Just make sure to send them this way if they ask for the recipe! 😋

Crave-Worthy Pasta

We used Tito’s Handmade Vodka in this recipe and loved it. Believe it or not, each batch of their vodka is hand-made in Austin, Texas still to this day! Yes, they’ve been around for 20 years but still make it a priority to make each batch in antique, old-fashioned pot stills, and taste-test every batch to make sure you get only the best! Pasta a La Vodka for the win 😋

Vegan Vodka Sauce Recipe

If you’re really into cooking and want to make your own, homemade vegan parmesan cheese make sure to take a peek at our recipe for that here!

Kitchen & Dining Products We Used For This Recipe

Last but not least, these are the kitchen products we used for exceptional results each and every time! Click on the images for additional product details. 😀

Print

Spicy Pasta a La Vodka Sauce

This easy vegan vodka sauce recipe is so simple to make and is ready in just 30 minutes! If you love vegan penne pasta with vodka sauce you will ❤️ this recipe.

Course Dinner

Cuisine Italian, Vegan

Total Time 1 hour 30 minutes

Servings 4 people

Author Vegan Test Kitchen

Ingredients

• 1 c vodka
• 1/4 c cashews, soaked for 4 hours or overnight
• 1/2 c water
• 1 lb penne pasta
• 1/2 c vegan parmesan cheese (optional)

Tomato Sauce

• 1/2 c extra-virgin olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 2 32 oz cans crushed tomatoes
• 2 dried bay leaves
• 4-6 fresh basil leaves
• 1/2 tsp crushed red pepper flakes
• pinch sea salt
• pinch freshly ground black pepper
• 4 tbsp vegan butter

Instructions

Tomato Sauce

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and slightly translucent in color (approximately 2-4 minutes).

2. Add the chopped celery, carrot, sea salt and freshly ground black pepper, string to combine. Continue to sauté the vegetables for an additional 5 minutes, or until soft. 

3. Reduce the heat to low and add the tomatoes, fresh basil and dried bay leaves. Cover and simmer until thick, approximately 1 hour.

4. Remove the bay leaf and taste. Add butter (one tablespoon at a time) to balance the flavors if the sauce tastes too acidic. 

5. Carefully pour half of the cooked sauce into a blender or large food processor and blend until smooth. 

6. Add the remaining sauce and blend once more. 

Spicy Pasta a La Vodka Sauce

1. Carefully pour the sauce into a large skillet and add the vodka and crushed red pepper flakes. Bring to a simmer over low heat, whisking occasionally. 

2. Cook for approximately 20 minutes, or until the sauce is reduced by 1/4. 

3. Meanwhile, add the cashews and water to a food processor and blend until very smooth.

4. Once the sauce is reduced, add the cashew cream to the skillet and continue to simmer for an additional 5 minutes or until the sauce is heated. 

5. Meanwhile, bring a large stock pot filled with water to a boil and cook the pasta for 8 minutes or until al dente (tender but firm to the bite). Drain the noodles.

6. Fold the cooked penne noodles into the sauce and sprinkle with vegan parmesan cheese. 

7. Scoop into pasta bowls and top with any additional chopped basil. Enjoy!

Notes & More

Leftover sauce may be frozen for up to 3 months. 

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