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5 from 2 votes

Spicy Red Pepper Vodka Pasta

by: claire cary

This roasted red pepper spicy vodka pasta is rich, creamy and so easy to make. It's vegan friendly, ready in about 30 minutes and healthier comfort food at its finest!
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Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
6

Ingredients

  • 1 pound uncooked pasta
  • 4 tablespoons olive oil or butter
  • 1 small red onion diced
  • 1 tablespoon minced garlic
  • cup vodka
  • ½ cup tomato paste
  • ¾ cup half & half or heavy cream see notes for dairy free
  • 4 large roasted red peppers from a 16 ounce jar (there are usually 5 in there)
  • 1 teaspoon salt or more to taste
  • 2 teaspoons red pepper flakes
  • ½ cup parmesan see notes for dairy free

Instructions

  • Bring a large pot of salted water to a boil and cook pasta according to package instructions.
  • Add the oil or butter to a skillet nad heat over medium/low heat. Once hot, add the diced onion and saute until translucent and lightly browned.
  • Add in the garlic and saute for 1-2 more minutes.
  • Pour in the vodka and simmer until the liquid has cooked off.
  • Add in the tomato paste and saute for a couple minutes to strengthen the flavor.
  • Add the onion mixture to the blender along with all remaining ingredients.
  • Blend until completely smooth.
  • Taste and adjust flavors as desired. Pour on top of your cooked pasta and stir to combine.
  • Top with fresh basil and enjoy!

Notes

For a vegan/dairy free option, sub the heavy cream for my cashew cream and sub the parmesan for my cashew parmesan
Serving: 1bowl / Calories: 498kcal / Carbohydrates: 66g / Protein: 14g / Fat: 12g / Saturated Fat: 3g / Fiber: 4g / Sugar: 6g

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