Spicy Vodka Pasta (with or without vodka!)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
457 kcal
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Course
Main Course
Spicy Vodka Pasta (with or without vodka!)
Description
Spicy Vodka Pasta uses cooked shell pasta coated in a rich sauce made by sautéing shallots and garlic in olive oil. Tomato paste is incorporated with optional vodka, simmered to reduce the alcohol. Red chili flakes introduce heat, balanced by the smoothness of heavy cream or coconut cream. Fresh lemon juice, salt, and black pepper finish the sauce, which is made creamy and glossy with reserved pasta water as needed. Parmesan cheese and fresh basil add savory and aromatic notes. This pasta is saucy with gentle heat and a creamy consistency, easily prepared with or without vodka.
The vodka enriches the sauce's flavor but can be omitted. Adjust chili flakes to control spiciness. For best results, use starchy pasta shapes that hold sauce well, and save some pasta water to loosen the sauce if thick. Cooking pasta to al dente helps maintain texture with the creamy sauce.
Ingredients
- 16 oz shell pasta substitute any short pasta
- 2 tablespoons olive oil
- 1 shallot substitute ¼ onion
- 3 cloves garlic minced
- ¼ cup tomato paste
- 3 tablespoons vodka optional
- 2 teaspoons red chili flakes
- ½ cup heavy cream substitute coconut cream
- 1 tablespoon lemon juice fresh
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- ½ cup Parmesan Cheese substitute vegan parmesan, vegetarian
- 1 tablespoon basil chopped, fresh
Instructions
- Bring a large pot of salted water to boil and cook the pasta in it. Save half a cup of pasta water.
- In a large skillet, heat two tablespoons of olive oil. Add 1 diced shallot and sauté until aromatic (2-3 minutes). Then, add 3-4 cloves of minced garlic and sauté until aromatic (about 30 seconds).
- Add ¼ cup of tomato paste to the skillet and stir to combine. Then, add 3 tablespoons of vodka and allow this to simmer for at least 7 to 10 minutes to cook the alcohol off (the vodka is totally optional, so if you're not using it, skip straight to the next step).
- Add 2 teaspoons of red chili flakes into the sauce followed by a cup of heavy cream or coconut cream. Stir to combine and cook for 2 to 3 minutes. Add a tablespoon of fresh lemon juice, 1 teaspoon of salt and ½ teaspoon of pepper and adjust to taste!
- Add your drained pasta into the skillet along with a couple of tablespoons of pasta water (as needed to create a thick sauce). Top with vegetarian or vegan parmesan and fresh, chopped up basil (optional). Serve hot!
Notes
- Use vodka to deepen the sauce flavor, but it's optional.
- Adjust red chili flakes for preferred spice levels.
- Reserve pasta water to adjust sauce thickness.
- Cook pasta al dente in salted water for better texture and sauce adherence.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 631mg | 26% |
| Potassium | 338mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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