Spicy “Vodka” Lentil Pasta
This recipe is a high fiber twist on the classic spicy "vodka" pasta. The ultimate hack is blending red lentils right into the sauce, which makes it thick, creamy, and so much more nourishing. It’s cozy, cheesy, and has just the right amount of heat, all with no vodka needed.
Servings to 5
Ingredients
LENTILS
- 3/4 cup red lentils, rinsed
- 3 cups chicken broth
SAUCE & PASTA
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 small yellow onion, chopped small
- 1 tablespoon fresh garlic, finely minced
- 1/2 cup tomato paste
- 1 1/3 cups heavy cream
- 2 teaspoons red pepper flakes, or to taste
- 2 teaspoons dried basil
- 2 teaspoons paprika
- salt and pepper, to taste
- 1/2 cup freshly grated parmesan, plus more to taste
- 1/2 cup pasta water, reserved from cooking
- 12 ounces pasta of your choice, shells, rigatoni, penne, or similar
OPTIONAL GARNISHES
- finely chopped parsley
- extra parmesan
- sprinkle of red pepper flakes
Instructions
- Add the rinsed lentils and chicken broth to a medium saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and let the lentils simmer until tender and most of the broth is absorbed. Once cooked, transfer the lentils and any remaining liquid to a blender. Blend until completely smooth and creamy, then set aside.
- In a large pot of generously salted water, cook the pasta over medium-high heat until just al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside. You can do this step while you’re working on the sauce to save time.
- In a large deep skillet or sauté pan, heat the olive oil and butter over medium heat. Once the butter has melted and begins to foam, add the onions and garlic. Sauté for about 3 to 4 minutes, stirring constantly, until the onions are soft, fragrant, and lightly golden but not browned.
- Stir in the tomato paste and cook for 2 to 3 minutes, stirring often, until it darkens in color and caramelizes slightly to deepen the flavor.
- Add the lentil purée along with a splash of the reserved pasta water to help it blend smoothly. Use an immersion blender directly in the pan to blend until silky and cohesive — or transfer to a high-speed blender if you don’t have one.
- Once smooth, slowly pour in the heavy cream while stirring to combine. Reduce the heat to low-medium and whisk until the sauce turns glossy and velvety.
- Add the paprika, red pepper flakes, and dried basil, stirring so the flavors infuse evenly into the sauce.
- Stir in the parmesan until it melts completely into the sauce. Add more of the reserved pasta water as needed until the sauce reaches your desired consistency — creamy and smooth but not too thick. Season with salt and pepper to taste, then taste again and adjust if needed.
- Add the cooked pasta directly into the pan with the sauce. Toss over low heat until every piece of pasta is evenly coated and glossy with the sauce.
- Plate the pasta and garnish with fresh parsley, more parmesan, and a sprinkle of red pepper flakes. Serve hot and enjoy!
Notes
Q: Can I make this vegetarian?
A: Yes! Simply swap the chicken broth for vegetable broth when cooking the lentils. The flavor will still be rich and delicious. Q: What type of pasta works best?
A: Short, sturdy pastas like rigatoni, penne, or ziti are perfect because they hold the sauce in their ridges. But spaghetti or fettuccine will work too if that’s what you have. Q: Can I make the sauce ahead of time?
A: Absolutely. You can cook the lentil sauce up to 2 days in advance and store it in the fridge. Just reheat gently over low heat and add a splash of cream or pasta water to loosen it before tossing with pasta. Q: How spicy is this recipe?
A: It has a nice kick from the red pepper flakes, but you can always reduce them for a milder sauce or add more for extra heat. Q: Can I freeze the sauce?
A: Yes, the sauce (without pasta) freezes well. Let it cool completely, then store in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove. Q: What if I don’t want as many lentils?
A: You can reduce the lentils to 1/2 cup and cook them with 2 cups broth instead of 3. This gives you a lighter sauce that’s less bean-forward while still adding creaminess and body.
A: Yes! Simply swap the chicken broth for vegetable broth when cooking the lentils. The flavor will still be rich and delicious. Q: What type of pasta works best?
A: Short, sturdy pastas like rigatoni, penne, or ziti are perfect because they hold the sauce in their ridges. But spaghetti or fettuccine will work too if that’s what you have. Q: Can I make the sauce ahead of time?
A: Absolutely. You can cook the lentil sauce up to 2 days in advance and store it in the fridge. Just reheat gently over low heat and add a splash of cream or pasta water to loosen it before tossing with pasta. Q: How spicy is this recipe?
A: It has a nice kick from the red pepper flakes, but you can always reduce them for a milder sauce or add more for extra heat. Q: Can I freeze the sauce?
A: Yes, the sauce (without pasta) freezes well. Let it cool completely, then store in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove. Q: What if I don’t want as many lentils?
A: You can reduce the lentils to 1/2 cup and cook them with 2 cups broth instead of 3. This gives you a lighter sauce that’s less bean-forward while still adding creaminess and body.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!