Miso Vodka Pasta

This Miso Vodka Pasta is creamy, tomato-based, and packed with umami flavor. With just a few simple ingredients, it’s quick to make and perfect for a cozy weeknight dinner. Rich, comforting, and full of flavor, it’s a pasta you’ll want on repeat!

Miso Tomato Pasta: Fancy Enough for Date Nights, Easy Enough for Weeknights

Would it even be a recipe by me if I didn’t add miso? Miso isn’t just a great salt substitute—it adds deep umami flavor that makes a simple tomato cream sauce feel layered and rich. Over the years, I’ve added miso to plenty of my pasta recipes, from miso butter pasta to creamy miso mushroom pasta, and it never fails to elevate or slightly change the dish in a really great way. If you’ve tried any of my other miso pasta recipes, you’ll know how comforting and flavorful it can be.

Why You Should Add Vodka to Pasta

Vodka might seem unusual, but it plays a key role in pasta sauce. It helps the tomato and cream meld together, bringing out brightness in the tomatoes while smoothing out the richness of the cream. The alcohol cooks off quickly, leaving behind a silky, well-balanced sauce that clings beautifully to the noodles.

Ingredients and Substitutions

Before diving into the steps, here’s a quick look at the ingredients you’ll need. Notes and substitutions are included where helpful.

• Pasta of choice (rigatoni, penne, or other tubular shapes)
• Kosher salt (for pasta water)
• Olive oil
• Onion or shallots, finely minced
• Garlic cloves, finely minced
• Salt
• Calabrian chili paste OR gochujang + red pepper flakes (optional for spice)
• Tomato paste
• White or awase miso paste
• Vodka
• Heavy cream
• Reserved pasta water
• Freshly grated aged Parmesan
• Unsalted butter
• Extra grated Parmesan
• Freshly ground black pepper
• Burrata (optional; if omitted, add extra butter and cream)
• Minced Italian flat parsley or basil

How to Make Miso Tomato Vodka Pasta

Here’s a brief overview of how the dish comes together before diving into the full instructions:

1. Cook the pasta until al dente and reserve pasta water.
2. Sauté onions and garlic until translucent and fragrant.
3. Bloom the chili paste and caramelize the tomato paste deeply.
4. Stir in miso, deglaze with vodka, then add cream for a smooth, glossy sauce.
5. Toss the drained pasta in the sauce with butter and pasta water to emulsify.
6. Finish with Parmesan and serve immediately, optionally topped with burrata and parsley.

VIDEO: Watch How to Make It

Serving Suggestions

I like to pair this pasta with a simple vegetable side—roasted vegetables, a fresh salad, or broccolini with garlic and lemon. Focaccia is also a must for scooping up any leftover sauce, and a glass of wine makes it feel like a proper dinner.

How to Store and Reheat Leftovers

Reheat creamy pasta gently on the stove over very low heat, adding a splash of cream or water and stirring constantly to keep the sauce emulsified.

Alternatively, reheat in short bursts in the microwave (10–15 seconds at a time) and stir, adding cream or water as needed.

The vodka sauce can be made ahead and refrigerated in an airtight container for up to 5 days. Reheat in a pot and continue with the recipe as instructed.

Recipe FAQ

More Pasta Recipes

• Miso Butter Pasta (coming soon)
• Miso Caesar Pasta Salad
• 5 Ingredient No Boiled Baked Pasta
• Creamy Miso Mushroom Pasta
• Soy Butter Mushroom Pasta

Enjoy! If you make this Miso Vodka Pasta recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Creamy Miso Tomato Vodka Pasta

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

16.3 from 4 reviews

• Author: Lisa Kitahara
• Total Time: 25 mins
• Yield: 4-6 servings

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Description

This Miso Vodka Pasta is creamy, tomato-based, and packed with umami flavor. With just a few simple ingredients, it’s quick to make and perfect for a cozy weeknight dinner. Rich, comforting, and full of flavor, it’s a pasta you’ll want on repeat!

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Ingredients

Units USM

Pasta

• 1 lb (450 g) pasta of choice (rigatoni, penne, or other tubular shapes)
• 1.5 tbsp (27 g) kosher salt (for pasta water)

Miso Tomato Vodka Sauce

• 1 tbsp (15 g) olive oil
• 1/4 onion or 2-3 shallots (70 g), finely minced
• 3–4 garlic cloves (~20 g), finely minced
• salt
• 1 tbsp (20 g) Calabrian chili paste OR 2 tbsp (36 g) gochujang + 1/2 tsp red pepper flakes, optional for spice
• 1 5.5 oz (156 g) can of tomato paste
• 2–3 tbsp (40–60 g) white or awase miso paste, to taste
• 1/3 cup (80 ml) vodka
• 1 cup + 1/4 cup (310 ml) heavy cream
• 2 cups reserved pasta water (you may not need all of it)
• 2 oz (56 g) freshly grated aged Parmesan
• 3 tbsp (45 g) unsalted butter

For Serving

• grated aged Parmesan
• freshly ground black pepper, to taste
• burrata, for serving (optional; if omitting, add an additional 1.5 tbsp of butter and heavy cream)
• minced Italian flat parsley, for garnish (or basil)

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil (about 1.5 tbsp kosher salt). Add the pasta and cook according to package directions until al dente. Reserve at least 2 cups of pasta water, then drain.
2. Cook aromatics: Heat olive oil in a large sauté pan over medium-high heat. Add the onions and a pinch of salt, and cook until softened and mostly translucent, about 2–3 minutes. Add the garlic and cook for 1 minute, until fragrant and the onions are fully transparent.
3. Bloom the chili paste: Add the Calabrian chili paste and cook for 1–2 minutes, stirring, until the oil turns red and aromatic. (If using gochujang, add it with the tomato paste in the next step.)
4. Caramelize the tomato paste: Add the tomato paste and cook, stirring often, for about 3 minutes, until it deepens in color and begins to stick slightly to the pan.
5. Stir in miso: Add the miso paste and cook for 30–60 seconds, stirring constantly, until fully combined. Be careful not to scorch it.
6. Deglaze with vodka: Pour in the vodka, scraping up any bits from the bottom of the pan. Let it simmer for 2–3 minutes, until the alcohol cooks off and the sauce thickens slightly into a paste-like consistency.
7. Add the cream: Reduce the heat to low and stir in the heavy cream. Mix until the tomato-miso mixture dissolves and the sauce is smooth and glossy. 
8. Combine the pasta: Add 1/2 cup reserved pasta water to help loosen the sauce. Add the drained pasta directly into the sauce along with the butter. Toss until the sauce emulsifies and coats the pasta evenly. Add more pasta water (I usually add another 1/2-2/3 cup) as needed for a silky, glossy finish.
9. Finish: Turn off the heat and stir in Parmesan. Season with black pepper, and taste to adjust salt or red pepper flakes as needed.
10. Serve immediately, topped with burrata (if using), extra Parmesan, and minced parsley. Enjoy!

• Prep Time: 5 minutes
• Cook Time: 20 mins
• Category: Main dish, Pasta
• Method: Stove Top
• Cuisine: Italian-Japanese fusion

Nutrition

• Serving Size: 1 recipe
• Calories: 3120
• Sugar: 36 g
• Sodium: 5400 mg
• Fat: 150 g
• Saturated Fat: 84 g
• Unsaturated Fat: 60 g
• Trans Fat: 3 g
• Carbohydrates: 330 g
• Fiber: 24 g
• Protein: 108 g
• Cholesterol: 390 mg