Spicy Rotini


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


  • 16 oz Ancient Harvest Organic Gluten-Free Rotini
  • ¼ cup extra virgin olive oil
  • ½ shallot, diced
  • 1 garlic clove, diced
  • ½ cup tomato paste
  • 2 tablespoons potato vodka
  • 1 cup almond milk
  • ½ to 1 teaspoon crushed red pepper flakes (pending spice level)
  • Salt and black pepper
  • 2 tablespoons ghee
  • ¼ cup roughly chopped fresh basil
  • 2 ounces finely grated Parmesan (optional)


  1. 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.
  2. Add the tomato paste, stirring occasionally, until its dark red and starts to caramelize, about 5 to 7 minutes.
  3. Add the vodka and cook down until liquid is mostly evaporated, stirring constantly about 2 minutes.
  4. 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.
  5. As the sauce is cooking, bring a large pot of water to boil and cook the rotini until al dente, about 7-8 minutes.
  6. Drain the rotini, keep at least 1 cup of pasta cooking liquid for the sauce.
  7. 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)
  8.  Serve pasta with basil. (optional: finish with more parmesan)