Description
This Spicy Pesto Pasta Alla Vodka is a flavorful Italian-inspired dish that combines al dente pasta with a creamy, spicy vodka sauce enriched with pesto and Parmesan cheese. The sauce is simmered to perfection with crushed tomatoes, vodka, red pepper flakes, and finished with fresh basil for a vibrant, aromatic touch. Perfect for a comforting yet elegant meal, it offers a balanced blend of heat and creaminess that will delight pasta lovers.
Ingredients
Scale
Pasta
- 12 oz (340g) pasta (penne or rigatoni works best)
Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 cup (240 ml) vodka
- 1 can (28 oz/800g) crushed tomatoes
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120g) pesto sauce
- 1 cup (100g) grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside to prevent overcooking.
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, approximately 5 minutes, to develop sweetness and fragrance.
- Add Garlic and Red Pepper Flakes: Toss in the minced garlic and red pepper flakes into the skillet. Sauté for about one minute until the garlic is fragrant, being careful not to burn it, which imparts a spicy aroma to the base.
- Deglaze with Vodka: Carefully pour the vodka into the skillet. Allow it to simmer and reduce slightly for 5 to 6 minutes. This step helps cook off the alcohol while infusing the sauce with a subtle sharpness.
- Simmer Tomatoes: Stir in the crushed tomatoes and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, which allows the flavors to meld and the sauce to thicken slightly.
- Add Heavy Cream: Lower the heat to low and slowly stir in the heavy cream, mixing continuously until the sauce is smooth and creamy, balancing acidity with richness.
- Incorporate Pesto: Stir in the pesto sauce until fully combined, creating layers of basil and herb flavor throughout the sauce. Adjust salt and black pepper to your taste.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet, tossing well to coat each piece evenly with the spicy vodka-pesto sauce.
- Melt Parmesan: Gradually mix in the grated Parmesan cheese while tossing, allowing it to melt into the sauce, enriching its texture and flavor.
- Serve with Basil Garnish: Remove the skillet from heat and garnish the pasta with fresh basil leaves for color and freshness before serving hot.
Notes
- For a vegetarian option, ensure the pesto does not contain anchovies or substitute with a vegan pesto.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Vodka is important to balance the acidity of the tomatoes and add a unique flavor; do not skip it unless substituting with water or broth, which will alter taste.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
