This pepperoni alla vodka pasta is packed with crispy, salty goodness! It's an easy dinner pasta recipe that's perfect for chilly evenings.
Why You'll Love it
You are going to fall in love with this crispy pepperoni alla vodka sauce pasta! It's the ultimate comfort food with a fun, flavorful twist! Imagine all the rich, creamy goodness of classic vodka sauce but with crispy, salty pepperoni that takes it to a whole new level. We’re talking serious crunch factor here!
The magic starts with a rich tomato and cream base that’s balanced with just the right amount of vodka to add depth to the sauce. But the real star? The pepperoni! When you crisp it up, it becomes this incredibly flavorful topping that adds the perfect texture to every bite. It’s kind of like pizza vibes but in pasta form, and who doesn’t love that?
Plus, this dish is super easy to whip up, making it a perfect weeknight dinner but fancy enough for date night. Toss it with your favorite pasta, sprinkle with some fresh basil and Parm, and you’ve got a dinner that’s indulgent, hearty, and totally satisfying. Trust me, one bite of this, and you'll be hooked! It’s the kind of dish that’ll have everyone asking for seconds.
Ingredients & Substitutions
- Pepperoni: I'm using Hormel's new pepperoni confetti but you could use regular pepperoni but just cut it into strips.
- Fresh Garlic: You could use the jarred minced variety if you had to but fresh garlic gives the best flavor.
- Tomato Paste: There is no substitution for tomato paste in this recipe.
- Vodka: If you'd rather not do vodka, swap it out for chicken broth or veggie broth.
- Heavy Cream: Heavy cream gives the best texture and flavor but you could probably use milk or coconut cream although I don't recommend it.
- Salted butter: If you're using unsalted butter, just add another pinch of salt to make up for it.
- Grana Padano: Any aged italian cheese will work just fine! Try parmigiano, pecorinio or asiago.
- Kosher salt: You could also use another type of salt but I always recommend kosher salt when cooking.
- Pasta: I'm using Lumache but you could use another shape of your choice. Some of my other favorites to use with this easy pasta recipe are penne, rigatoni, or ditalini.
How to Make it
Prepare Pasta: Add pasta to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.
Crisp Up Pepperoni: Add pepperoni to a sauce pan over medium heat and saute until crisp. Remove from pan and place crispy pepperoni in a small bowl and leave the grease in the pan.
Cook Garlic in Pepperoni Oil: Add garlic to the pepperoni oil and cook down for 2 minutes with a sprinkle of salt.
Add Tomato Paste: Once fragrant and soft, add the tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 3 minutes.
Deglaze with Vodka: Now add the vodka and stir to deglaze - cook the alcohol taste out for 3 minutes or so.
Add Dairy: Turn the heat to medium-low and add heavy cream and stir. Let it simmer. Once it turns bright orange, stir in the butter, parmesan, and crispy pepperoni (leaving a lil off to the side for garnish)
Add Pasta: Add in the al dente pasta and toss it with the sauce. Then add ¼ a cup of pasta water and stir. If it’s silky and smooth, you’re good to go - if it’s still a lil thick, add 2 tablespoon of pasta water at a time until silky.
Plate & Serve: Top with remaining crispy pepperoni bits and enjoy!
Save: You can place any leftovers in an airtight container and keep in the fridge for up to four days.
What goes with it
If you're looking for some easy recipes to pair with this pepperoni vodka sauce pasta, I've got you covered! Here are a few of my favorites:
- Pepperoni Pizza Caesar Wrap
- Crispy Parmesan Crusted Brussels Sprouts Recipe
- Crispy Chicken Cutlets (Easy Southern Oven Baked Recipe)
- Olive Oil & Balsamic Vinegar Bread Dip - The Best Recipe!
- Easy Italian Grinder Salad Recipe (Viral on Tiktok!)
Recipe
Pepperoni Alla Vodka Pasta
Ingredients
- 1 5 oz bag Pepperoni Confetti (or roughly chopped pepperoni)
- 5 cloves Garlic thinly sliced
- 3 tablespoon Tomato Paste
- 1 1.5 oz shot Vodka
- 1 cup Heavy Ceam
- 2 tablespoon Salted Butter
- ½ cup Grana Padano grated (or parmesan cheese)
- Kosher Salt
- ½ lb. Lumache
Instructions
- Add pasta to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.
- Add pepperoni to a sauce pan over medium heat and saute until crisp. Remove from pan and place crispy pepperoni in a small bowl and leave the grease in the pan.
- Add garlic to the pepperoni oil and cook down for 2 minutes with a sprinkle of salt.
- Once fragrant and soft, add the tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 3 minutes.
- Now add the vodka and stir to deglaze - cook the alcohol taste out for 3 minutes or so.
- Turn the heat to medium-low and add heavy cream and stir. Let it simmer. Once it turns bright orange, stir in the butter, parmesan, and crispy pepperoni (leaving a lil off to the side for garnish)
- Add in the al dente pasta and toss it with the sauce. Then add ¼ a cup of pasta water and stir. If it’s silky and smooth, you’re good to go - if it’s still a lil thick, add 2 tablespoon of pasta water at a time until silky.
- Top with remaining crispy pepperoni bits and enjoy!
Christian Smith
Hope you love it as much as we did!