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My family-friendly – and tastier! – version of the viral vodka pasta.

Like many other people, I had to try the viral vodka pasta. But I found it pretty bland, to be honest – either with or without vodka. And, of course, vodka isn’t really an ingredient I’d gravitate towards when making a family-friendly recipe! I decided to experiment and came up with my own version – Not Spicy, Not Vodka Pasta – swapping and adding a few little ingredients to make it extra special. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Not Spicy, Not Vodka Pasta served on a plate with a side fork, displaying pasta in a creamy sauce.
My take on the popular vodka pasta dish swaps out the vodka for red wine vinegar, making it more family-friendly. A few other ingredients are added to level-up the flavour and eating experience of this simple but elegant dish.

First, I swap the vodka for red wine vinegar, which gives the sauce a gorgeous “bright” flavour. I cook the red onion and double-concentrated tomato paste low and slow in oil and butter to bring out the flavour of the onion and caramelise the tomato. This creates a base for the sauce with the most incredible depth of flavour and rich, deep tomatoey goodness. Some thickened (whipping/heavy) cream and a good amount of parmesan complete this gorgeous and indulgent sauce. Although the sauce is already incredible as it is, I like to take it to the next level and add a big blob of burrata on top, with fresh basil leaves (and some chilli/red pepper flakes for Mum and Dad!).

I think eating at home should be fun and luxurious at times, and this simple, elegant vegetarian pasta dish is just that. It’s made with low-cost ingredients, and it’s easy and quick – on the table in under 20 minutes! It’s perfect paired with a simple Green Leafy Salad with Balsamic Dressing. And I’ve found the dish is beautiful topped with my Freezer-friendly Chicken Schnitzel. This pasta is also ideal for easy entertaining.

A bowl of Not Spicy, Not Vodka Pasta with a fork lifting a bite of pasta, highlighting the rich, creamy sauce.
Cooking the onion, garlic and tomato paste low and slow creates an incredible depth of flavour for the sauce.

What else can I add to the dish to customise it?

Try adding 2 anchovies at the same time as the onion (I promise you will not taste them – they will just add a salty, delicious edge!) or 2 finely chopped slices of bacon at the same time as the onion. Cook for 5–6 minutes until crispy and golden before continuing with the recipe.

Can I boost the sauce with extra vegetables?

Yes, you can add up to 2 cups of vegetables of your choice. Add diced zucchini (courgette), sliced mushrooms, finely sliced capsicum (bell pepper) or semi-dried (sun-blushed) tomatoes just after the onion. Cook for 2–3 minutes or until tender before progressing with the recipe. You can also add baby spinach or frozen peas in the last 2 minutes of cooking.

Close-up of a fork scooping creamy Not Spicy, Not Vodka Pasta from a plate, with pasta strands and sauce.
I love to add some creamy burrata on top of the pasta, then sprinkle on some chilli (red pepper) flakes, fresh basil leaves and a little more parmesan.

I want to add some protein; what are some options?

Add 160 g (1 cup) of cooked, shredded chicken, or 400 g (14 oz) of canned drained chickpeas at the same time as the cream. The dish is delicious topped with my Freezer-friendly Chicken Schnitzel.

Watch how to make Not Spicy, Not Vodka Pasta

If you enjoyed Not Spicy, Not Vodka Pasta, I think you’ll love:

Creamy Tomato Sausage Pasta Recipe
Creamy Tomato Chicken Risoni Recipe
Chicken and Sun-dried Tomato Bake Recipe
Spinach and Ricotta Tortellini with Creamy Tomato Sauce Recipe
Eggplant and Tomato Pasta Recipe

Not Spicy, Not Vodka Pasta served on a plate with a side fork, displaying pasta in a creamy sauce.

Not Spicy, Not Vodka Pasta

Author: Nicole
5 from 9 votes
“This is one of the most delicious things I have ever had! It was easy to put together and I appreciate that the ingredients are pantry staples.”
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Not Spicy, Not Vodka Pasta is my family-friendly take on the viral dish. Here, a rich, creamy, garlicky tomatoey sauce is brightened with red wine vinegar instead of vodka, then topped with burrata and and basil and finally combined with pasta to create an incredibly delicious, easy and elegant meal.
Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Servings: 4

Ingredients

  • 400 g (14 oz) dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)
  • 1 tbsp olive oil
  • 60 g (2 oz) butter
  • 1 red onion, finely diced
  • 1 tbsp freshly minced garlic
  • 140 g (½ cup) double concentrated tomato paste (see note 1)
  • 2 tbsp red wine vinegar
  • 375 ml (1½ cups) thickened (whipping/heavy) cream
  • 75 g (¾ cup) finely grated parmesan, plus extra to serve
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
TO SERVE
  • 2 burrata, halved
  • Basil leaves
  • Chilli (red pepper) flakes (optional)

Equipment

Instructions

  • Boil the pasta – Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).
  • Drain the pasta and reserve 125 ml (½ cup) of the pasta cooking water (I use a mug to ladle some out before draining).
  • Make the sauce – Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
  • Add the onion and cook for 3–4 minutes until very soft and caramelised.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.
  • Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.
  • Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
  • Add the pasta – Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.
  • Serve – Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.

Nutrition information

Nutrition Facts
Not Spicy, Not Vodka Pasta
Amount per Serving
Calories
968
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
33
g
206
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
17
g
Cholesterol
 
155
mg
52
%
Sodium
 
1325
mg
58
%
Potassium
 
764
mg
22
%
Carbohydrates
 
90
g
30
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
24
g
48
%
Vitamin A
 
2463
IU
49
%
Vitamin C
 
11
mg
13
%
Calcium
 
281
mg
28
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can use regular tomato paste, but the flavour will not be as rich and delicious.

Make ahead

This recipe is best made and eaten immediately, but leftovers keep really well in the fridge – see the leftover instructions below.

Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a dash of water to loosen the sauce if needed. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course mains, pasta, quick and easy
Cuisine American, Italian