Ancient Harvest

Spicy Rotini

Get creative and adapt your favorite restaurant recipe at home like @sweatspace did for this spicy, gluten-free and lactose-friendly rotini.

Heat the olive oil in a large pan over medium heat. Add the garlic and shallot, stirring occasionally, until fragrant and softened, about 3 to 5 minutes.
Add the tomato paste, stirring occasionally, until its dark red and starts to caramelize, about 5 to 7 minutes.
Add the vodka and cook down until liquid is mostly evaporated, stirring constantly about 2 minutes.
Add the almond milk and red pepper flakes, stirring until everything is smooth and mixed well, about 1-2 minutes. Season with salt and pepper to taste, then remove from the heat and set aside.
As the sauce is cooking, bring a large pot of water to boil and cook the rotini until al dente, about 7-8 minutes.
Drain the rotini, keep at least 1 cup of pasta cooking liquid for the sauce.
Add the rotini to the sauce with ghee and ½ cup cooking liquid, cooking over medium-low heat for about 2 minutes, stirring every 30 seconds, add more liquid if needed. Salt and pepper to taste. (optional: add half the parmesan to coat rotini)
Serve pasta with basil. (optional: finish with more parmesan)