A creamy tomato-vodka sauce enriched with basil pesto, tossed with short pasta and finished with butter and Parmesan.
Adjust▾
🌐Translate
⋯
| prepBring a pot of salted water to a boil for pasta | ||||||
| 60 ml extra virgin olive oil | Heat oil, cook shallot, garlic & oregano 5 min | Add tomato paste & red pepper, cook 4–5 min | Stir in vodka, cook 2 min | Stir in pesto & cream, season with salt & pepper | Toss in pasta, pasta water & butter until melted | Stir in Parmesan & basil, top & serve |
| 1 shallot, finely chopped | ||||||
| 4 cloves garlic, finely chopped | ||||||
| 1 teaspoon dried oregano | ||||||
| 1–2 teaspoons crushed red pepper flakes | ||||||
| 120 g tomato paste | ||||||
| 60 ml vodka | ||||||
| 180 ml basil pesto | ||||||
| 240 ml heavy cream or canned coconut milk | ||||||
| kosher salt and black pepper | ||||||
| 450 g short cut pasta | Cook pasta according to package directions | |||||
| 120 ml pasta cooking water (reserved) | ||||||
| 45 g salted butter | ||||||
| 35 g grated Parmesan cheese, plus more for serving | ||||||
| 10 g fresh basil, roughly chopped (for topping) | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free