Spicy Pesto Tortellini Vodka Sauce

A cozy, crave-worthy pasta with a little kick and a lot of love

Some recipes arrive in your life like a spark, then quietly evolve as you cook them again and again. This Tortellini Spicy Pesto Alla Vodka started as inspiration from one of my longtime favorites, Half Baked Harvest, but over the years I’ve nudged, tweaked, and taste-tested it into something that feels deeply ours. Tailored to the flavor profile my husband loves most. Bold, creamy, herby, with just enough heat to keep things interesting.

And let me tell you, this one is a repeat offender in our kitchen. It’s one of his absolute favorite dishes I make, and every time it hits the table it feels like a small celebration. Perfect for chilly days, lazy weekends, or anytime you want dinner to feel a little extra without being complicated.

Why You’ll Love This Dish

• Creamy vodka sauce meets vibrant pesto for the best of both worlds

• Cheese tortellini makes it feel indulgent and comforting

• Easily customizable with veggies or chicken

• Restaurant-worthy, but made in your comfiest clothes 🍝

Ingredients

• 2 tbsp olive oil

• 2 tbsp butter

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 cup tomato paste

• 1 tsp red pepper flakes (more if you like it extra spicy)

• 1/4 cup vodka

• 1 1/2 cups pesto

• 1 cup heavy cream

• 1 cup pasta water (reserved)

• 4 tbsp butter

• 1 cup grated parmesan

• Salt and pepper, to taste

• 1 package tortellini (I use cheese, but any kind works)

• Parmesan, for garnish

Optional: sautéed veggies (I used broccoli, peppers and mushrooms) and/or chicken

Directions

• Build the base
  Heat olive oil and butter in a saucepan over medium heat. Add the diced onion and garlic and cook for about 5 minutes, until soft and fragrant.

• Deepen the flavor
  Stir in the tomato paste, oregano, and red pepper flakes. Cook for about 2 minutes, letting the paste thicken and caramelize slightly.

• Vodka moment
  Pour in the vodka and cook for another 2 minutes to mellow the alcohol and marry the flavors.

• Make it creamy
  Add the pesto and heavy cream. Stir well and let the sauce gently simmer while you cook the pasta.

• Cook the tortellini
  Bring a pot of salted water to a boil. Cook tortellini for 3 to 4 minutes. Before draining, reserve 1 cup of pasta water. Drain and rinse the tortellini.

• Finish the sauce
  Stir the butter, parmesan, and pasta water into the sauce until silky and smooth. Season with salt and pepper to taste.

• Assemble and serve
  Grab a bowl, add tortellini, optional veggies or chicken, generously spoon over the sauce, and finish with parmesan.

Serving Ideas

I made homemade focaccia to enjoy on the side, but truly any bread of choice will take this dish to the next level. We paired ours with a classic Caesar salad, and it absolutely hit the spot on a cold, chilly day. Comfort layered on comfort, in the best way possible.

This is the kind of dish that makes you pause mid-bite and think, wow. Cozy, bold, and deeply satisfying, it’s one I’m certain will blow your mind and maybe earn a permanent place in your dinner rotation.