Baked Vodka Pasta topped with Feta

There is something special about a creamy, cozy pasta that feels like home. This baked vodka pasta blends deep tomato richness with a silky cream sauce, all baked together for a golden, comforting finish. It is one of those recipes that looks fancy but feels effortless.

This dish is perfect for a quiet night in or to impress at dinner without any stress. It layers flavor with simple steps, using roasted poblano for warmth, a little vodka or gin for depth, and creamy cheese for that final luxurious touch.

What You Will Love About It

This baked version takes a classic stovetop vodka pasta and gives it just a little more magic. Baking lets everything blend together while the edges get slightly crisp, and the feta on top melts into a salty, golden layer.

Every bite is creamy, lightly spicy, and deeply comforting. It is the kind of recipe that invites you to slow down and enjoy the moment.

Ingredients and Why They Work

Each ingredient adds something special to the balance of the dish.

• Choice Pasta | Short pasta like rigatoni, penne, or shells catches the sauce perfectly.

• Olive Oil or Preferred Oil | Helps the aromatics bloom and adds richness.

• Onion | Sweetens and balances the spice as it cooks down.

• Roasted Poblano | Adds a subtle smokiness that makes the sauce unique.

• Ginger Garlic Paste | Adds brightness and flavor depth in one easy spoonful.

• Spices | Paprika, chili powder, pepper, salt, and a pinch of cayenne for a perfect kick.

• Tomato Paste | Gives body and richness to the sauce.

• Vodka or Gin | Helps the flavors meld while cutting through the creaminess.

• Cream | Softens the tomato base and creates the signature pink sauce.

• Parmesan | Adds a nutty, savory finish to the sauce.

• Feta (Topping) | Melts into the perfect creamy-salty topping once baked.

Step-by-Step Instructions

Step 1 | Cook the pasta

Boil a pot of salted water and cook pasta just shy of al dente. It will finish cooking in the oven. Drain and set aside.

Step 2 | Build the sauce base

Warm olive oil in a large skillet over medium heat. Add chopped onion and cook until soft and translucent. Stir in the roasted poblano and ginger garlic paste and cook until fragrant.

Step 3 | Layer in the flavor

Add paprika, chili powder, pepper, salt, and cayenne. Stir in tomato paste and cook for 2 to 3 minutes to deepen the flavor.

Step 4 | Deglaze and simmer

Pour in vodka or gin, scraping up any bits from the bottom of the pan. Let it simmer for about a minute until most of the alcohol cooks off.

Step 5 | Add cream and cheese

Reduce the heat and stir in the cream. Mix until smooth and creamy. Add Parmesan and stir again until melted and fully incorporated. Taste and adjust seasoning if needed.

Step 6 | Combine and bake

Toss the cooked pasta into the sauce until evenly coated. Transfer everything to a baking dish. Top with feta and bake at 400°F for 10 minutes, until golden and bubbling.

Serving Suggestions

Serve this pasta warm straight from the oven. The sauce will cling beautifully to each piece of pasta. Pair it with a crisp side salad or roasted vegetables to balance the richness.

You can also portion it into smaller dishes before baking for individual servings. It is an easy way to make dinner feel special without extra work.

Kitchen Tips

• Use half and half instead of cream for a lighter version.

• Add cooked chicken, shrimp, or sausage for extra protein.

• Substitute roasted red pepper if poblano is unavailable.

• Sprinkle extra Parmesan on top before baking for a crisp, cheesy finish.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts with a splash of cream to keep the sauce smooth.

You can also freeze the pasta for up to one month. Thaw in the refrigerator overnight and reheat before serving.

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Recipe Card | Baked Vodka Pasta

Servings: 3–4

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• Choice Pasta

• 2 Tbsp Olive Oil or Preferred Oil

• 1 Medium Onion, finely chopped

• 1/3 Roasted Poblano, diced

• 1 Tbsp Ginger Garlic Paste

• 2 Tsp Paprika

• 1 Tsp Chili Powder

• 1/2 Tsp Pepper

• 1 Tsp Salt

• 1/4 Tsp Cayenne Pepper

• 1/3–1/2 Cup Tomato Paste

• 1/3 Cup Vodka or Gin

• 1/2–1 Cup Cream

• Handful of Parmesan

• Feta (Topping)

Instructions

1. Preheat oven to 400°F.

2. Cook pasta just shy of al dente. Drain and set aside.

3. In a skillet, heat olive oil and cook onion until translucent.

4. Stir in roasted poblano and ginger garlic paste.

5. Add spices and tomato paste, cooking for 2–3 minutes.

6. Pour in vodka or gin and simmer until mostly evaporated.

7. Stir in cream and Parmesan until smooth.

8. Toss in pasta and coat evenly.

9. Transfer to baking dish, top with feta, and bake for 10 minutes.

10. Serve warm and enjoy.