Orzo Alla Vodka Recipe (Easy, Delicious, One Pot)

If you love vodka sauce but want something a little cozier and creamier, this Orzo alla Vodka recipe is it. We’re talking silky, luxurious sauce clinging to tender orzo pasta—all made in one pot with fewer dishes and maximum flavor. Whether you’re looking for an easy weeknight dinner or a fun twist on your favorite penne alla vodka, this recipe hits that perfect mix of comforting and elevated.

Vodka sauce has always had a hold on me—there’s just something about the balance of tangy tomatoes, velvety cream, and a little bite from the vodka that’s absolutely irresistible. It’s why you’ll find it popping up all over my kitchen: in my Shrimp Penne alla Vodka, swirled through a plate of Fusilli alla Vodka, and even layered under a crispy Chicken Parmesan with Vodka Sauce. This orzo alla vodka is the newest addition to the lineup—and honestly, it might be my favorite yet! 

Recipe Highlights: Creamy Orzo alla Vodka

• Inspiration – My Vodka Sauce Love Story: This dish is inspired by classic Italian-American penne alla vodka—but we swap in orzo for a creamy, almost risotto-like finish. It’s still all about that rich tomato paste base, the splash of vodka, and the kiss of heavy cream.
• Best Served For – Cozy Nights: Perfect for date nights, easy family dinners, or even hosting when you want something delicious but low-effort.
• What Makes It Special: Cooking the orzo directly in the sauce means it soaks up every drop of flavor while keeping the dish creamy and luscious. Plus, it’s all done in one large high-rimmed pan for fewer dishes. Thiis is called orzotto-style, like my butternut squash orzotto!
•  Next-Level Add-Ins: The next time you make it, spoon some burrata cheese on top of the orzo just before serving—or toss in a handful of fresh baby spinach to melt into the sauce for an easy upgrade! I love adding shrimp to mine, too!

Key Ingredients and Notes

• Tomato Paste: The foundation of any great vodka sauce. Look for double-concentrated paste if you can find it—it gives a deeper, richer flavor without needing extra simmering time. Mutti also makes a triple-concentrated version that is absolutely divine!
• Vodka: No need to grab anything fancy—a standard, good-quality vodka from the grocery store works perfectly here. It helps marry the richness of the cream with the acidity of the tomato sauce.
• Orzo: Orzo isn’t rice, even though it looks like it! It’s a tiny pasta that cooks up tender but still slightly al dente when simmered properly. Always stir so it doesn’t stick to the bottom of the pot.
• Heavy Cream: For the creamiest texture, use real heavy cream (or double cream if you’re in Europe). Lighter alternatives like milk or half-and-half won’t give the same lush finish.
• Parmesan Cheese: Grate it yourself if you can! Pre-shredded tends to be coated in anti-caking agents that don’t melt as smoothly into the sauce. Also, remember that Parmigiano Reggiano is the best! Use a microplane to grate the cheese into the perfect little ribbons – yum!

Suggested Ingredient Substitutions and Additions

• Swap vodka for white wine: If you’re out of vodka, a splash of dry white wine will still give a great bite to the sauce.
• Make it spicy: Add extra red pepper flakes or a spoonful of Calabrian chili paste for a spicier twist.
• Beef it up: Fold in shredded rotisserie chicken toward the end of cooking for an even heartier one-pot meal.
• Top with burrata cheese: Place a ball of burrata cheese right on the top of the orzo before serving and let it melt into the sauce—pure magic.

How to Make Orzo alla Vodka

1. Sauté aromatics. Heat 2 tablespoons of olive oil over medium heat in a large high-rimmed pan. Add the chopped shallot and cook for 3–4 minutes, stirring often. Add the minced garlic, ½ teaspoon red pepper flakes, and ½ teaspoon kosher salt. Cook for 30 seconds until fragrant.

2. Toast the tomato paste. Stir in 4 tablespoons (¼ cup) of tomato paste and cook for about 2 minutes, letting it caramelize slightly and create brown bits at the bottom of the pot. Deglaze with vodka. Pour in ½ cup vodka and scrape up the brown bits, letting it simmer over medium-high heat for 2–3 minutes to cook off the alcohol.

3. Add orzo and broth. Stir in the orzo and pour in 2 ½ cups of chicken broth. Bring to a gentle, constant simmer and cook for 10–12 minutes, stirring often so the orzo cooks evenly and doesn’t stick.

4. Finish with cream and cheese. Lower the heat and stir in the heavy cream, Parmesan cheese, and butter. Cook for another 2–3 minutes until the sauce is creamy and clings to the orzo. Season with black pepper, top with more Parmesan and fresh basil, and serve hot.

Expert Tips From My Kitchen

• Use a large pan: A large high-rimmed pan or a soup pot gives you room to stir without the orzo sticking or clumping.
• Stir frequently: Orzo releases starch as it cooks—stirring prevents sticking and keeps the sauce silky.
• Don’t rush the tomato paste: Taking a full 2 minutes to caramelize the tomato paste brings out its richness and sweetens the flavor naturally.
• Keep an eye on the simmer: Maintain a low, steady constant simmer once you add the broth to make sure the orzo cooks gently and evenly.

Serving Suggestions

• Wine pairing: Serve with a crisp Pinot Grigio or a mineral-driven Vermentino—the bright acidity cuts through the creaminess perfectly.
• Make it heartier: Spoon the orzo alla vodka under a pan-seared chicken cutlet for a restaurant-style dinner at home. Try my panko chicken cutlets! 
• Vegetarian twist: Fold in a handful of wilted spinach or some roasted broccoli at the end for extra color and flavor.
• Restaurant-worthy finish: Top with a drizzle of olive oil and scatter some torn fresh basil right before serving for a final burst of freshness.

Storage Instructions

• Refrigerator: Store leftover orzo alla vodka in an airtight container for up to 3 days.
• Reheating: Reheat gently in a saucepan with a splash of chicken broth or heavy cream to loosen the sauce.
• Freezing: Not recommended—cream sauces tend to separate when frozen

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

One-Pot Orzo alla Vodka (Easy & Creamy)

Allie Hagerty

This easy orzo alla vodka recipe features tender orzo pasta simmered right in a silky vodka sauce. One pot, simple steps, and big flavor make this a must-try twist on classic penne alla vodka.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Pasta

Servings 4 servings

Equipment

• Large sauté pan or deep skillet
• Wooden spoon or spatula
• Measuring Cups and Spoons

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 small shallot finely chopped
• 3 cloves garlic minced
• ½ teaspoon red pepper flakes optional
• ½ teaspoon kosher salt
• 4 tablespoons ¼ cup tomato paste
• ½ cup vodka
• 1 cup dry orzo
• 2 ½ cups vegetable or chicken broth
• ½ cup heavy cream
• ½ cup grated Parmesan cheese plus more for serving
• 1 tablespoon unsalted butter
• Fresh basil or parsley for garnish
• Black pepper to taste

Instructions

 

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped shallot and cook for 3–4 minutes, until softened. Stir in the minced garlic, ½ teaspoon red pepper flakes (if using), and ½ teaspoon kosher salt. Cook for 30 seconds, until fragrant.
• Stir in 4 tablespoons (¼ cup) tomato paste and cook for about 2 minutes to caramelize. Pour in ½ cup vodka and stir, scraping up any bits stuck to the pan. Let it simmer for 2–3 minutes to cook off the alcohol.
• Stir in 1 cup dry orzo. Add 2 ½ cups broth and bring to a simmer. Reduce heat to medium-low and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
• Stir in ½ cup heavy cream, ½ cup grated Parmesan, and 1 tablespoon butter. Cook for another 2–3 minutes, stirring gently, until creamy and luscious.
• Taste and season with black pepper. Spoon into bowls and top with extra Parmesan and chopped fresh basil or parsley.

Notes

• Toast the tomato paste properly:
  Give the tomato paste a full 2 minutes over medium heat to deepen its flavor and create those flavorful brown bits at the bottom of the pot before adding the vodka.
• Keep a close eye while simmering:
  Orzo can stick fast if left alone—stir every couple of minutes to keep the pasta moving and ensure a creamy, even cook without burning.
• Adjust the creaminess at the end:
  If the sauce tightens up too much after the orzo is done, stir in an extra splash of chicken broth or a little more heavy cream off the heat to loosen it back to that perfect silky texture.

Nutrition Facts

Calories: 475kcalCarbohydrates: 35gProtein: 11gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 55mgSodium: 1196mgPotassium: 339mgFiber: 2gSugar: 5gVitamin A: 954IUVitamin C: 4mgCalcium: 156mgIron: 1mg

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