If you love bold flavors with a touch of indulgence, this Spicy Vodka Pasta with Creamy Burrata is a game-changer. The silky vodka cream sauce hugs every piece of penne, while a fresh ball of burrata melts into creamy decadence, balancing the gentle heat from chili flakes. This recipe brings restaurant-quality Italian cuisine to your home kitchen in just under 40 minutes, perfect for weeknight dinners or weekend entertaining.

Ingredients

12 oz penne pasta
2 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1/2 tsp red chili flakes (adjust to taste)
1/2 cup vodka
1 can (14 oz) crushed tomatoes
3/4 cup heavy cream
Salt and black pepper, to taste
1 ball burrata cheese
Fresh basil leaves, for garnish
Grated Parmesan, optional for serving

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add penne and cook until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Prepare the sauce base: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in garlic and chili flakes and cook for another 30 seconds until fragrant.
Deglaze with vodka: Carefully add vodka to the skillet and simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to concentrate.
Add tomatoes: Pour in crushed tomatoes, season with salt and pepper, and let simmer for 8–10 minutes. Stir occasionally to combine flavors and reduce slightly.
Incorporate cream: Reduce heat to low and stir in heavy cream. Taste and adjust seasoning as needed. If the sauce feels too thick, add a splash of reserved pasta water until smooth and creamy.
Combine pasta and sauce: Toss the cooked penne gently in the sauce until every piece is coated evenly. Heat together for 1–2 minutes so the pasta absorbs the flavors.
Plate the dish: Serve pasta on individual plates or a family-style bowl. Place a fresh ball of burrata on top of each serving. Let it slightly melt into the warm pasta for a luscious effect.
Garnish and serve: Top with fresh basil leaves and optional grated Parmesan. Serve immediately with a glass of crisp white wine or sparkling water.

Tips for the Perfect Spicy Vodka Pasta

Control the heat: Adjust red chili flakes according to your spice tolerance. Start with 1/4 tsp for mild heat.
Fresh burrata matters: Choose high-quality burrata for creaminess and flavor; it’s the star of this dish.
Simmer, don’t boil: Gentle simmering helps the vodka sauce thicken without curdling the cream.
Pasta water magic: A splash of reserved pasta water helps emulsify the sauce and makes it cling to the pasta beautifully.

Variations

Protein boost: Add cooked shrimp, grilled chicken, or pancetta for a heartier dish.
Vegetarian twist: Incorporate roasted bell peppers, zucchini, or mushrooms for extra flavor and texture.
Cheese swap: If burrata is unavailable, creamy mozzarella or ricotta can be used as a substitute.

Serving Suggestions

Pair this pasta with a light green salad, garlic bread, or roasted vegetables. The creamy sauce pairs wonderfully with crisp white wines like Pinot Grigio or Sauvignon Blanc. For a cozy winter dinner, serve with a glass of lightly chilled rosé for a luxurious touch.

Fun Facts

Vodka in pasta sauce: Vodka sauce is an Italian-American classic that balances the acidity of tomatoes with the richness of cream and the subtle bite of alcohol, which cooks off during simmering.
Burrata origins: Burrata, meaning “buttered” in Italian, was invented in the early 20th century in Puglia, Italy. Its creamy center is made from stracciatella, giving it a soft, indulgent texture perfect for pasta dishes.
Spicy pasta trend: Adding chili flakes to pasta sauces has become increasingly popular in contemporary Italian cuisine, giving classic dishes a modern, flavorful twist.

With its creamy texture, bold flavors, and elegant presentation, Spicy Vodka Pasta with Creamy Burrata is a dish that feels indulgent yet simple. Whether cooking for family or impressing guests, this recipe is bound to become a favorite in your Italian recipe rotation.