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A white oval plate of pasta with red sauce, topped with dollops of green pesto and fresh basil leaves, sits on a gray surface near a red-striped towel, garlic, bread, and a basil plant.
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4.67 from 6 votes

Spicy Pasta Alla Vodka with Pesto

Spicy Pasta Alla Vodka is a creamy, vibrant dish with a spicy kick, coming together in no time. Finished with dollops of pesto, it’s simply delicious.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: pasta alla vodka, pasta alla vodka recipe, spicy pasta all vodka with pesto
Servings: 2 people
Author: Sammy Montgoms

Ingredients

  • 200 grams short pasta of choice
  • 1/4 - 1/2 cup reserved pasta water
  • 1 tbsp chilli infused olive oil
  • 2 tbsp butter salted
  • 1 shallot finely chopped
  • 3 garlic cloves minced
  • 1½ ounces vodka
  • 1/2 cup tomato paste
  • 3/4 cup heavy cream
  • 1/2 cup parmigiana reggiano finely grated
  • 1/3 cup basil pesto
  • 1/2-1 tsp chilli flakes optional
  • salt and pepper to taste
  • 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 adds plenty of salt, season lightly and adjust to taste if required.
  • 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 if needed, to thin out the sauce.
  • Serve immediately, topped with generous dollops of basil pesto, fresh basil, additional cheese, and a drizzle of chili-infused olive oil.

Nutrition

Calories: 1215kcal | Carbohydrates: 98g | Protein: 30g | Fat: 74g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 1437mg | Potassium: 1068mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3838IU | Vitamin C: 17mg | Calcium: 485mg | Iron: 4mg
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