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.

Course Main Course

Cuisine Italian-American

Keyword creamy vodka sauce, homemade vodka pasta, mezzi rigatoni pasta, roasted grape tomatoes, roasted tomato vodka pasta, spicy roasted tomato vodka pasta, vodka pasta with fresh tomatoes

Prep Time 15

Cook Time 20

Total Time 35

Servings to 6

Calories 520kcal

Author Cathy Pollak

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
¼ cup (40 g) finely chopped shallots
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 g) 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 divided
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.
1½ cups (225 g) grape tomatoes, 2 tbsps (30 ml) olive oil, ¼ tsp (1 g) kosher salt
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.
1 tbsp (15 ml) olive oil, ¼ cup (40 g) finely chopped shallots, 3 cloves garlic, ¼ cup (66 g) tomato paste, 2 -3 tsps (4 - 6 g) red pepper flakes, ½ tsp (1 g) smoked paprika
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.
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
Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
16 oz (454 g) mezzi rigatoni
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.
2 tbsps (28 g) unsalted butter, ¾ cup (75 g) finely grated Parmesan cheese
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.
2 tbsps (6 g) chopped fresh basil

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.

If you’re making this Spicy Roasted Tomato Vodka Pasta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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