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One-pot spicy vodka pasta made with penne, topped with a broken ball of fresh burrata, fresh basil leaves, grated cheese, and red chili flakes.
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One Pot Spicy Vodka Burrata Pasta Recipe

This One-Pot Spicy Vodka Burrata Pasta cooks entirely in a single pan in exactly 30 minutes. Dry penne simmers directly in a spicy tomato and vodka broth, naturally thickening into a rich sauce without needing to drain any hot water. Finished with a fresh ball of burrata, the cool cream inside melts straight into the hot pasta to balance the heat with zero extra effort.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: comfort food, one pot, Pasta, Spicy
Servings: 4 serves
Author: Karina Carrel

Ingredients

  • 2 1/4 cups pasta penne / tortiglioni
  • 1/3 cup vodka
  • 1 cup passata
  • 1/2 cup shallot finely chopped
  • 2 tsp garlic paste or 6 garlic cloves
  • 3/4 tsp chilli flakes
  • Salt and pepper to taste
  • 2 cups chicken or veggie broth
  • 1 tbsp fresh basil chopped
  • 3/4 cup light cream
  • 1/2 cup pecorino shredded
  • 1 burrata fresh

Garnish:

  • Olive oil
  • Basil
  • Chilli flakes
US - Metric

Instructions

  • In a medium pot over medium heat, add olive oil. Add shallot and cook for 1 minute. Add garlic and cook until fragrant.
    Chopped shallots and minced garlic sitting in a little olive oil inside a green pot before cooking
  • Add vodka and let it reduce by half (about 1 minute).
    Chopped shallots and garlic sizzling and steaming as the vodka reduces at the bottom of the pot.
  • Add passata, cream, chilli flakes, salt, pepper, and broth. Stir and bring to a boil.
    Pouring light cream into a green pot with tomato broth, shallots, and chili flakes to create the spicy vodka sauce base.
  • Reduce heat to a simmer and add pasta directly into the pot. Stir and cover with a lid.
    Adding dry penne pasta directly into the creamy spicy vodka sauce base inside a large pot.
    • Cook for about 15 minutes with the lid on, stirring occasionally.
  • Remove lid and cook for another 10 minutes until pasta is al dente and sauce thickens.
    Cooked penne pasta fully coated in a thick spicy vodka sauce simmering in a single pot.
  • Add pecorino and basil. Adjust salt and pepper. Stir until the sauce reaches a good consistency.
    Cooked one-pot spicy vodka pasta topped with a generous mound of grated pecorino cheese and chopped fresh basil.
  • Serve on a plate. Add burrata in the center, cut it open (cross cut), and drizzle with olive oil. Finish with basil leaves and chilli flakes.
    A single plated serving of spicy vodka penne pasta topped with a whole fresh burrata, fresh basil leaves, grated cheese, and red chili flakes.

Notes

Because this is a one-pot dish where the pasta cooks directly in the sauce, the noodles will keep absorbing liquid as they sit. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. I do not recommend freezing this meal. The dairy can separate, and the pasta gets far too soft when thawed out.
When you are ready to reheat, you will notice the sauce has thickened up significantly.
  • Add a splash of water or hot broth to the container before heating to loosen the sauce.
  • Warm it slowly on the stove over low heat or in the microwave, stirring often so it does not stick.
  • Hold off on adding the fresh burrata until you are ready to eat the reheated portion.
Happy cooking! Xx
If you know you are only cooking for one or two people and will definitely have leftovers, do not place the whole burrata over the main pot. Just tear off what you need for your individual plates so the remaining cheese stays cold and fresh in the fridge for tomorrow.

Nutrition

Calories: 485kcal | Carbohydrates: 41g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 226mg | Potassium: 605mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 11mg | Calcium: 216mg | Iron: 3mg