The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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🖨 🖨
Spicy Pesto Pasta
Spicy Pesto Pasta
{Serving suggestion only*}
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Craving restaurant-quality Italian with a spicy twist? This creamy pesto pasta alla vodka delivers bold, vibrant flavors in under 30 minutes. Rich tomato paste mingles with aromatic basil pesto and a splash of vodka (or broth for a non-alcoholic version), creating a luscious sauce that perfectly coats every piece of pasta. The crushed red pepper flakes add just the right amount of heat, while heavy cream mellows everything into silky perfection. Fresh basil and grated Parmesan finish this dish with a burst of herbaceous freshness and umami depth. Whether you're looking for a quick weeknight dinner or an impressive date-night meal, this fusion of classic pesto and vodka sauce techniques will become your new go-to pasta recipe. The best part? You can make the sauce days ahead and store it in the fridge, making this a fantastic make-ahead option for busy schedules. Serve it family-style with extra Parmesan and fresh basil for everyone to customize their bowl. - Claude
No Jump Zone
Ingredients
1/4 cup extra virgin olive oil
1 shallot, finely chopped
4 cloves garlic, finely chopped
1 tsp dried oregano
1-2 tsp crushed red pepper flakes
1/2 cup tomato paste
1/4 cup vodka, chicken, or vegetable broth

(continued in the next column ↗️)

3/4 cup basil pesto, homemade or store-bought
Kosher salt and black pepper
1 cup heavy cream or canned coconut milk
1 lb short cut pasta
3 Tbsp salted butter
1/3 cup grated Parmesan cheese, plus more for serving
1/4 cup fresh basil roughly chopped
Directions
Heat a large skillet over medium-low heat.
When the oil shimmers, add the shallot, garlic, and oregano.
Cook until the shallots begin to caramelize, about 5 minutes.
Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened.
Stir in the vodka, cook another 2 minutes.
Stir in the pesto and cream.
Season with salt and pepper.
Keep warm over low heat.
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions.
Just before draining, remove 1 1/2 cups of the pasta cooking water.
Drain.
To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted.
Add the parmesan and basil.
If needed, thin the sauce with additional pasta cooking water.
Divide the pasta among plates and top with basil and cheese.
Servings\Yield
Serves 6
Nutrition Facts
Nutrition Per Serving - Calories: 545; Total Fat: 31g (Saturated Fat: 13g); Cholesterol: 60mg; Sodium: 420mg; Total Carbohydrates: 52g (Dietary Fiber: 3g, Sugars: 4g); Protein: 13g; Calories from Fat: 279 (51%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Want to prep ahead? You can make the alla vodka sauce up to 4 days in advance and keep it chilled in the fridge. When you're ready to serve, just warm it on the stove and continue with cooking the pasta.
This sauce also freezes beautifully! Store it in a freezer-safe container for up to 3 months. Thaw it out when you need it, then use as directed in the recipe.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: pasta, pesto, vodka, spicy, italian, dinner
🗂️ Categories: 🍝 Pasta Dishes, 🍝 Italian, ⏱️ Quick Meals, 🍽️ Dinner
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Spicy Pesto Pasta was added on September 20, 2025 and last updated on September 20, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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