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Romesco, heavy cream, shallots and basil really make this pasta pop.

Romesco Pasta with Roasted Red Pepper Vodka Sauce

We’re always looking for ways to bump up the flavors of classic favorites, especially when it comes to pasta night. Our red pepper romesco sauce is the perfect add-in to vodka sauce. The smoky flavors cut through the richness of the cream, while chili flakes and fresh basil add pops of layered flavor.

Chef Tip: Saving pasta water to stir into the sauce is a classic technique for getting the sauce to cling to the pasta, so don’t skip it!


  • 1 pound pasta (we used rigatoni)

  • Olive oil

  • 1 medium shallot, diced

  • 2-3 cloves of garlic, minced

  • A pinch of chili flakes

  • ½ cup tomato paste

  • Haven’s Kitchen Red Pepper Romesco sauce

  • ¼ cup vodka

  • 1 cup heavy cream

  • Salt

  • ½ bunch fresh basil, chopped

  • Parmesan cheese



Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve 1½ cups of the pasta water


Heat a small glug of olive oil in a large skillet and add the shallot, garlic, chili flakes and a pinch of salt and sauté until the onions are translucent


Reduce the heat to low, add the tomato paste and cook for 4-5 minutes, until it has thickened. Squeeze in ½ a pouch of the romesco and cook for a minute more


Add the vodka and let it bubble away for a couple of minutes and pour in the cream. Add salt to taste


Add in the cooked pasta along with ½ a cup of the reserved pasta water and toss it until it is well coated with the sauce. Garnish with the basil and Parmesan to taste

Red Pepper Romesco

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