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Plate of pasta with red sauce, topped with green herbs and basil leaves, served on a white oval platter. A metal serving spoon is partially visible to the side.
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4.67 from 6 votes

Spicy Pasta Alla Vodka with Pesto

Pasta tossed in a spicy tomato vodka sauce, topped with dollops of homemade basil pesto is a 15 minute recipe, perfect to whip up during the week but impressive enough to serve your guests when hosting.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: alla vodka pasta, pasta alla vodka, pasta alla vodka recipe, spicy pasta alla vodka, spicy pesto pasta alla vodka
Servings: 2 people
Author: Sammy Montgoms

Ingredients

  • 1/2 package pasta (200 grams) measure dry I am using buccoli shaped pasta
  • 1/4 - 1/2 cup reserved pasta water
  • 1 tbsp chilli infused olive oil
  • 2 tbsp butter salted
  • 1 shallot chopped fine
  • 3 garlic cloves minced
  • 1½ ounces vodka I used Tito's
  • 1/2 cup tomato paste
  • 3/4 cup heavy cream
  • 1/2 cup parmigiana reggiano finely grated
  • 1/3 cup basil pesto
  • 1/2 tsp chilli flakes optional
  • salt and pepper to taste if needed
  • fresh basil to garnish

Instructions

  • Begin by bringing a large pot of salted water to a boil.
    Cook pasta according to package instructions and be sure to reserve at least 1/2 cup of pasta water.
  • While the pasta cooks prepare the sauce.
    To a large pan set to medium heat, add 1 tbsp of butter and the chilli infused olive oil.
  • Add the shallot and garlic and let sauté for 2-3 minutes, until softened and translucent.
  • Add the chili flakes and let sauté for another minute or so.
  • Add the tomato paste and let cook for about 2 minutes, or until it has darkened slightly in colour.
  • Add the vodka and let simmer for 1-2 minutes, or until nearly evaporated.
  • Add the heavy cream and continuously stir until well combined.
    Lightly season with salt and pepper.
    Sammy's tip: since the parmigiano reggiano will add a good amount of salt, go easy with the salt here.
  • Reduce the heat to low, add the cooked pasta, last tbsp of butter, parmigiano reggiano and gently mix to combine.
  • Add the reserved pasta water (1/4 cup at a time) until it reaches a smooth, creamy consistency. Add more if you need to thin out the sauce.
  • Dish up and top with a few generous dollops of basil pesto, fresh basil, more parmigiano reggiano, and a drizzle chili infused olive oil.
  • Enjoy right away!

Nutrition

Calories: 858kcal | Carbohydrates: 26g | Protein: 18g | Fat: 73g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 1431mg | Potassium: 854mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3838IU | Vitamin C: 17mg | Calcium: 465mg | Iron: 3mg
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