By Jess and Em Boucher
Spicy “Vodka” Pasta
6 steps
Prep:5minCook:25min
Updated at: Sun, 18 May 2025 19:16:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
52
High
Nutrition per serving
Calories1072 kcal (54%)
Total Fat67.1 g (96%)
Carbs96.7 g (37%)
Sugars10.7 g (12%)
Protein22.8 g (46%)
Sodium366.9 mg (18%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
16 ouncesrigatoni pasta
or penne
½ cupextra virgin olive oil
1 tablespoonfresh garlic
finely minced
⅔ cuptomato paste
1 ⅓ cupheavy cream
2 teaspoonsred pepper flakes
or to taste
2 teaspoonsdried basil
salt
to taste
pepper
to taste
½ cupparmesan
freshly grated, more to taste
2 tablespoonsunsalted butter
pasta water
parsley
optional garnishes, finely chopped
red pepper flakes
Instructions
Step 1
Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1 cup of pasta water and then drain.
Step 2
In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.
Step 3
Add heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
Step 4
Add the red pepper flakes, dried basil, salt, and black pepper to taste. Mix again.
Step 5
Add the grated parmesan, butter, and 1/2 a cup pasta water. Mix until the sauce is smooth and creamy. If you think it needs more pasta water, you can add but 1/2 a cup is perfect for me.
Step 6
Toss in the cooked pasta and mix to coat evenly. Optional, top it off with more grated parm, chopped parsley, and chili flakes.
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