Pasta with Pesto Vodka Sauce


4 - 6 Servings


  • 3/4 cup basil pesto
  • 1/2 cup tomato paste
  • 1/4 cup vodka
  • 1 can coconut milk
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 2 teaspoons crushed red pepper flakes
  • 3 tablespoons butter
  • 1/3 cup grated Parmesan
  • 1/4 cup fresh basil chopped
  • olive oil for frying
  • salt and pepper
  • 1 LB pasta


  1. Add olive oil to a 12" cast iron skillet over medium-low heat and then add the shallot, garlic. Fry until the shallots soften and are slightly brown.
  2. Add tomato paste, red pepper flakes, and oregano. Cook for a few munites to enhance it with a deeper, richer flavor and get rid of any acidic flavor.
  3. Stir in the Vodka and let simmer for a minute, then add pesto and coconut milk. Season with salt and pepper.
  4. Keep warm until the pasta is cooked.
  5. Cook the pasta according to the instructions on the box. Remove 2 cups of pasta water for the sauce, then drain the pasta.
  6. Add 1/2 cup of pasta water and the butter to the Vodka sauce, stir until the butter has melted. Stir in parmesan and basil. Add more pasta water if you want a thinner sauce, then stir in the pasta.
  7. Serve with additional parmesan and basil according to taste.

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