Gluten-Free Spicy Pasta alla Vodka (Galentines Day Dinner) | Thrive Market

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino cheese offers a similar flavor at a lower cost.

Boil water in a large pot.

Add 1 pound of gluten-free fusilli pasta to the boiling water and stir.

In a large medium skillet, drizzle in 2 tablespoons of extra virgin olive oil.

Add 4.5 ounces of tomato paste to the skillet and cook it down until it turns a deep brick red color, stirring to caramelize the sugars.

Add 1 teaspoon of chili flakes to the tomato paste and stir.

Pour in vodka and cook until almost fully absorbed, then turn the heat down to low.

Add 1/2 cup of heavy cream to the skillet and whisk together, keeping the heat on low.

Add a big pinch of salt and black pepper to the sauce, adjusting for the saltiness of the pasta cooking liquid.

Using a spider, transfer the cooked pasta directly into the sauce, adding some of the pasta cooking liquid as needed.

Start with 1/2 cup of pasta cooking liquid and add more if necessary to achieve desired consistency.

Stir in 1/2 cup of freshly grated Parmesan cheese and 1/4 cup of chiffonade basil leaves, mixing until creamy and well combined.

Plate the pasta and serve with a side of spicy lemon broccolini.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens