Spicy Vodka Sauce Pasta

RECIPE BY: Joana Tineo | BCTS - Paramus Campus

Total Time
50 minutes
Simple Tasty Recipes

Ingredients for 6 Servings

  • 1/2 c
    olive oil
  • 1/2
    white onion, small dice
  • 3
    cloves garlic. minced
  • 1 c
    tomato paste
  • 2 c
    heavy cream
  • 3 tsp
    chili flakes
  • 3 tsp
    basil leaves
  • 1/2
    chicken bouillon cube
  • 2 tsp
    cayenne pepper
  • salt/pep
    to taste
  • 4 c
    dry pasta
  • 2 c
    parmesan cheese
  • 2 tbsp

Total Time

  • Preparation Time
    15 minutes
  • Cooking Time
    35 minutes


  1. In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears darker in color. Add in the heavy cream and the red pepper flakes.

  2. Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.

  3. Cook pasta separately. The chef uses shells but Orecchiette would also work well. When the pasta is done, save ¼ cup of the pasta water before draining. Add in the butter. Stir over a medium heat till the butter has melted

  4. Add pasta and the pasta water to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste. Top with a sprinkling of parmesan cheese and basil to serve.



Servings: 6 | Calories: 636cal | Carbohydrates: 58.2g | Protein: 15.7g | Fat: 39.8g | Saturated Fat: 15.7g | Cholesterol: 134mg | Sodium: 256mg | Potassium: 663mg | Fiber: 2.2g | Sugar: 5.9g | Vitamin D: 23mcg | Calcium: 146mg | Iron: 4mg


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