Vodka Pasta with Stracciatella and Crispy Salami
A twist on the classic with a few fun accouterments.
Why You'll Love This
An elevated take on a familiar favorite — Still vodka pasta at its core, with a few upgrades that make it feel special.
Luscious, creamy finish — Dollops of stracciatella add a richer, more indulgent texture than parmesan alone.
Crispy salami on top — A salty, crunchy contrast that keeps every bite interesting.
Key Ingredients
Heavy cream and reserved pasta water — Whisked together to form the silky base of the sauce.
Shallots or onion, browned — Cooking them low and slow builds real depth and sweetness in the sauce.
Tomato paste, cooked until dark — Concentrates the tomato flavor far beyond what a quick simmer would give.
Vodka — Helps meld the tomato and cream together, cooking off as it simmers.
Calabrian chilies and red pepper flakes — Two layers of heat that build more complexity than either alone.
Crispy salami — A salty, crunchy topping that's the fun twist mentioned in the intro.
Stracciatella — Fresh, creamy cheese dolloped on top for a luxurious finishing touch.
Vodka Pasta with Burrata
& Crispy Salami
Prep time: 15 minutes | Cook time: 30 minutes | Serves 4–6
Ingredients:
1 pound tube pasta
1 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil, divided
5 shallots or 1 yellow onion, diced
½ cup salami, thinly sliced and halved
4 cloves garlic, sliced
1 (6-ounce) can tomato paste
¼–½ teaspoon red pepper flakes
Kosher salt
½ cup vodka
1–1½ teaspoons Calabrian chilies
Freshly cracked pepper, for serving
½ cup freshly grated Parmesan
1-2 balls of burrata
Instructions
Bring a salted pot to a boil and cook pasta according to the package directions. Reserve 1 cup of pasta water and transfer to a heat-proof bowl. Whisk cream into the pasta water bowl and set aside. Drain pasta and set aside.
Melt butter and 1 tablespoon olive oil in a Dutch oven or another heavy-bottomed pan over medium heat. Add shallots and salt and cook, stirring occasionally until golden brow, 10-15 minutes.
Meanwhile, heat a medium-sized skillet over medium heat. Heat the remaining tablespoon of olive oil and add salami, stirring occasionally until golden and crispy (this may need to be done in two batches). Transfer to a towel-lined plate and set aside.
Once the onions have browned, add garlic and cook until fragrant. Add tomato paste, red pepper flakes, and cook, stirring often, until paste darkens, 3-4 minutes, until it visibly darkens — this step does a lot of the work in deepening the sauce's flavor.
Stir in Calabrian chilis until evenly mixed. Lower the heat and slowly add vodka, stirring constantly until smooth. Add in reserved cream mixture, season with salt and pepper, and whisk until smooth and silky. Add pasta and toss to coat. Top with healthy-sized dollops of stracciatella, additional pepper, parmesan, and top with crispy salami.
Tips for Success
Don't rush browning the shallots — the full 10–15 minutes over medium heat is what builds real sweetness and depth in the sauce.
Crisp the salami in batches if needed so it browns rather than steams in a crowded pan.
Add the vodka over lower heat and stir constantly so it incorporates smoothly rather than seizing the sauce.
Whisk the pasta water and cream together before adding so it blends in smoothly instead of separating.
Add the burrata as a finishing dollop rather than stirring it in fully, so you get pockets of extra creaminess in each bite.
Ways to Serve It
As a cozy main at a winter dinner party — Elevated enough for guests, easy enough for a weeknight.
For a date night in — Feels special without requiring a ton of extra effort.
With a side — Pair with a simple green salad and crusty bread.
As a dinner party centerpiece — Looks impressive but comes together in about 45 minutes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce, since it thickens as it sits. Add fresh crispy salami when reheating, rather than storing it mixed into the pasta, since it will soften over time.
Swaps and Substitutions
Stracciatella: Torn burrata makes a good substitute.
Salami: Pancetta or guanciale, crisped the same way, both work well.
Vodka: Replace with additional pasta water or broth for a non-alcoholic version, simmering slightly longer to build flavor.
Shallots: Yellow onion works just as well, as noted.
Pasta: Any short pasta shape, like penne or rigatoni, can stand in for tube pasta.