Spicy Vodka Pasta
Spicy Vodka Pasta in 15 minutes, with depth and richness from toasted tomato paste and heavy cream.
Servings: 6
Calories: 601kcal
Ingredients
- ½ lb orecchiette, or your favorite pasta shape
- 4 tablespoon butter
- 1 small red onion, finely diced
- salt and fresh ground pepper, to taste
- 6 garlic cloves, thinly sliced or minced
- ½ cup tomato paste
- ¼ cup vodka
- 1 ½ teaspoon red pepper flakes (start with ¼ teaspoon and build up for a less spicy pasta)
- 2 cups heavy cream
- ¼ cup reserved pasta water
- 1 cup fresh grated parmesan cheese, plus more for serving
- fresh basil leaves, for serving
Instructions
- 1. Boil pasta according to package directions for al dente in a large pot of salted water. Salt the water well before cooking the pasta (about 1 tablespoon for a ½ lb of pasta). You can either drain the pasta and reserve the pasta water, or use a spider skimmer and add the pasta water to the pasta at the end right from the pot. 2. Heat butter over medium-low heat in a large, deep sauté pan. 3. Add the onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. 4. Add the garlic, stir and cook until just fragrant, 1 minute. 5. Add the tomato paste and cook stirring occasionally, until darkened in color, 5 minutes. 6. Add the vodka and cook until evaporated, about 1 minute. 7. Add the heavy cream and red pepper flakes. Cook, stirring well occasionally for 2-3 minutes, until slightly thickened. 8. Add the drained cooked pasta and reserved pasta water, and toss to coat. 9. Turn off heat, add parmesan and stir. 10. Serve with additional grated parmesan and fresh basil leaves.
Nutrition
Calories: 601kcal | Carbohydrates: 40g | Protein: 14g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 557mg | Potassium: 463mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2025IU | Vitamin C: 8mg | Calcium: 229mg | Iron: 1mg