Spicy Roasted Tomato Vodka Pasta
Spicy roasted tomato vodka pasta starts with fresh grape tomatoes roasted until they're sweet and jammy, then finished with cream, Parmesan, and just enough chili flakes for gentle heat. The roasted tomatoes leave little bursts of tomato throughout the silky sauce instead of relying on canned tomatoes alone.
Servings 4 to 6
Calories 520kcal
Equipment
- baking sheet (large rimmed) For roasting the tomatoes.
- parchment paper For easier cleanup.
- large pot For cooking the pasta.
- large skillet For preparing the vodka sauce.
- Colander For draining the pasta.
Ingredients
Roasted Tomatoes:
- 1½ cups (225 g) grape tomatoes or cherry tomatoes
- 2 tbsps (30 ml) olive oil
- ¼ tsp (1 g) kosher salt
Pasta and Sauce:
- 16 oz (454 g) mezzi rigatoni or orecchiette, shells, or regular rigatoni all work
- 1 tbsp (15 ml) olive oil
- 3 cloves garlic minced
- ¼ cup (66 g) tomato paste
- 2 -3 tsps (4 - 6 g) red pepper flakes or to taste
- ½ tsp (1 g0 smoked paprika
- ¼ cup (60 ml) vodka
- ½ cup (120 ml) heavy cream
- 1 tsp (7 g) honey
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) coarsely ground black pepper
- 2 tbsps (28 g) unsalted butter
- ¾ cup (75 g) finely grated Parmesan cheese
- 2 tbsps (6 g) chopped fresh basil plus more for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the grape tomatoes with the olive oil and a sprinkle of salt. Spread them into a single layer on a parchment- or foil-lined baking sheet and roast for about 20 minutes, until blistered and jammy.
- Meanwhile, bring a large pot of generously salted water to a boil. Heat a large skillet over medium heat with the olive oil. Add the shallot and cook until softened, about 3 to 4 minutes. Stir in the garlic, tomato paste, red chili flakes, and smoked paprika. Cook for 2 to 3 minutes, stirring often, until the tomato paste darkens slightly.
- Pour in the vodka and cook for 1 to 2 minutes to let the alcohol cook off. Add the roasted grape tomatoes, gently crushing some with the back of a spoon while leaving others mostly intact. Stir in the heavy cream, honey, lemon juice, salt, and black pepper. Simmer for 3 to 5 minutes, until the sauce thickens slightly.
- Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
- Add the drained pasta to the skillet with a splash of the reserved pasta water. Stir in the butter and ½ cup (50 g) of the Parmesan, tossing continuously until the butter melts and the cheese is fully incorporated. Add more pasta water as needed until the sauce becomes silky and coats the pasta.
- Divide among serving bowls and finish with the remaining ¼ cup (25 g) Parmesan and the chopped basil. Garnish with additional fresh basil, if desired, and serve immediately.
Notes
- Roast the tomatoes until they are blistered and jammy rather than just softened. Their concentrated juices become part of the finished sauce.
- Cook the tomato paste until it darkens slightly to develop a richer tomato flavor.
- For a less spicy version, us only 1 teaspoon of red pepper flakes or none at all.
- Reserve more pasta water than you think you'll need. The starchy water helps the butter and Parmesan create the sauce.
- Finely grated Parmesan melts more smoothly than shredded Parmesan.
Mezzi rigatoni is my favorite shape for this recipe because the little barrel shaped tubes catch both the creamy sauce and the roasted tomatoes, but orecchiette, shells, or regular rigatoni work well too.
Nutrition
Serving: 300g | Calories: 520kcal | Carbohydrates: 55g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 655mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 12mg | Calcium: 225mg | Iron: 2mg