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One-Pot Spicy Vodka Pasta with Burrata

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4


  • 1 tablespoon olive oil 
  • 2 garlic cloves peeled and minced
  • 1/2 yellow onion peeled and minced
  • 2 teaspoons salt 
  • 1 teaspoon crushed red pepper plus more as garnish
  • 1 28-ounce can crushed tomatoes 
  • 1 cup vodka 
  • 1 1/2 cups chicken stock
  • 3 cups water
  • 1 pound cavatappi pasta  or pasta of choice
  • 1/4 cup heavy cream
  • 4 ounces  burrata cheese
  • A few basil leaves as garnish


  • In a medium Dutch oven, set over medium heat, add the olive oil. When warm, add the garlic and onion; cook until softened and translucent, about 5 minutes. Pour in the tomatoes, vodka, salt and crushed red pepper. Give it a good stir and bring the mixture to a simmer; cook until the vodka cooks out, about 10 minutes. 
  • Mix in the chicken stock, water and pasta. Bring the liquid to a boil and then set your timer to 7 minutes, stirring it every so often. 
  • At the 7-minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so. Then turn the heat off. Stir in the heavy cream and allow the pasta to stand for a minute. This allows the pasta to soak up any of the residual liquid. Give it a taste and adjust the salt to your liking. Divide amongst bowls and top with a few pieces of burrata, a pinch of crushed red pepper, and some minced basil. 


Serving: 4g