Zesty Vodka Pasta

Zesty Vodka Pasta

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Author Notes

This vegetarian recipe was just something that I came up with when I had a lot of fresh veggies and a really good bottle of Vodka Tomato sauce. I like to cook half of the onions but reserve some uncooked at the end to give the pasta an extra dimension. You can add any additional ingredients (cooked meat, fresh or cooked veggies, olives, etc.) to this basic recipe. —RettaMae

  • Serves

  • 8 ounces

    Whole Foods Penne Rigate Pasta

  • 1 tablespoon

    Olive Oil

  • 1 tablespoon


  • 3

    Cloves of garlic, minced

  • 1/2 cup

    Chopped sweet onion (hold 1/4 cup in reserve)

  • 1/4 cup

    Chopped red bell pepper

  • 1/4 cup

    Chopped celery

  • 1/41/2 teaspoons

    Ground cayenne pepper or red pepper flakes

  • to taste,

    Salt and Pepper

  • 1/2 quart

    Vodka Pasta Sauce (Bertolli)

  • 1 cup

    Diced tomato

  • 2 tablespoons


  • 1/4 cup

    Diced fresh basil leaves

  • 1/2 cup

    Grated parmesan or asiago cheese
  1. Cook 8 ounces of pasta according to directions on the box.
  2. Melt olive oil and butter in a medium sized skillet.
  3. Saute minced garlic, sweet onion, red bell pepper and celery in skillet until translucent – then add cayenne pepper or red pepper flakes to taste.
  4. Once pasta is drained – add to skillet: vegetables, Vodka sauce, salt, pepper, tomatoes, uncooked onions, and capers – mix well over a low heat until warm.
  5. Finish with fresh basil and cheese. Enjoy!

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