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Spinach Pasta Alla Vodka

Spinach Pasta Alla Vodka is so delicious and creamy. This velvety vodka-tomato sauce is packed with flavor and fresh spinach.
Course Dinner
Cuisine Italian
Keyword Pasta, Spinach, Vodka
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Author Leona G.


  • 12 inch fry pan or Cast-Iron Skillet
  • Spatulas


  • 1 lb ziti or your pasta preference
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium yellow onion grated
  • 3 cloves garlic grated
  • 1 tbsp shallot grated
  • ½ tsp salt
  • 4 oz tomato paste
  • ¼ cup vodka
  • 1 cup heavy cream
  • 1 tsp crushed red pepper
  • 1+¼ cup pasta water
  • ⅓+2 tbsp cup parmigiano reggiano grated
  • 1 5 oz bag of spinach
  • 1 tbsp fresh parsley chopped


  • Cook your pasta according to the instruction of the box. I like to cook mine 2 minutes shy of al dente and finish in the sauce.
  • While the pasta in boiling away, Add the oil to your pan on medium heat. Add your onion, garlic, shallot and salt. Sauté for about 1-2 minutes.
  • Now, add your tomato paste and cook for another 1-2 minutes.
  • Next, add your vodka and stir to combine.
  • Add in your heavy cream and pasta water. Once the sauce starts to simmer, turn the heat down to low and add in crushed red pepper and 1/3 cup of cheese. Stir to combine.
  • Add your pasta to the pan and cook for another 1-2 minutes. Turn the heat off and add the spinach & butter. Fold it into the pasta. Once the spinach has shrunk, serve and top with parsley and the remaining parmigiano-reggiano (optional.) Enjoy!


  • Pasta water helps to thicken the sauce. A lot of the starches release while the pasta cooks. It also flavors it as well. That's why it's important to generously salt your water before adding in the pasta to boil.
  • If your sauce is too thick, just add some more pasta water. 
  • Spinach shrinks pretty fast. Once the heat is off, I fold the spinach in and the sauce will cook it pretty quickly.
  • If you don't like spicy foods, you can omit the crushed red pepper.