Spice doesn’t stop at the plate — it carries straight into the glass. This fiery pairing brings together Monte’s bold, slow-simmered flavour and Cloud23’s unmistakable heat for a dinner that’s equal parts playful and indulgent. Twirls of Monte’s Rotolini cling to a creamy, vodka-kissed Fra Diavolo sauce layered with Cloud23 Hot Habanero, while the Spicy & Saucy Pasta Water Martini riffs on the same flavors with olive brine, a splash of starchy pasta water, and a dash of heat. It’s a cheeky, chef-driven combo that proves a little spice belongs everywhere — from your fork to your cocktail.
Spicy & Saucy Pasta Water Martini and Double Spiced Vodka Pasta
Lauren Hodgen
1 Drink, 4 Servings of Pasta
20 minutes
20 minutes
Italian-American
Spice doesn’t stop at the plate — it carries straight into the glass. This fiery pairing brings together Monte’s bold, slow-simmered flavour and Cloud23’s unmistakable heat for a dinner that’s equal parts playful and indulgent. Twirls of Monte’s Rotolini cling to a creamy, vodka-kissed Fra Diavolo sauce layered with Cloud23 Hot Habanero, while the Spicy & Saucy Pasta Water Martini riffs on the same flavors with olive brine, a splash of starchy pasta water, and a dash of heat. It’s a cheeky, chef-driven combo that proves a little spice belongs everywhere — from your fork to your cocktail.
Ingredients
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2 oz vodka
2 tsp pasta water
2 tsp olive brine
3-4 dashes Cloud23 Hot Habanero Hot Sauce
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1 lb Monte’s Rotolini Pasta
2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes (optional, for extra heat)
½ cup vodka
1 jar Monte’s Fra Diavolo Tomato Sauce
½–¾ cup heavy cream
1–2 teaspoons Cloud23 Hot Habanero Hot Sauce (build to taste)
½ cup freshly grated Parmigiano Reggiano
1 tablespoon butter
Kosher salt, to taste
Fresh basil, torn
Extra Parm + drizzle of olive oil for finishing
Directions
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Combine vodka, pasta water, olive brine, and Hot Habanero in an ice filled cocktail shaker. Shake well until thoroughly chilled. Double strain into a glass and garnish with olives.
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Bring a large pot of salted water to a boil. Cook the rotolini until just shy of al dente. Reserve 1 cup pasta water before draining.
In a large skillet over medium heat, add olive oil and sliced garlic. Cook until fragrant and just lightly golden. Add red pepper flakes (if using) and toast for 30 seconds.
Carefully add vodka and let it simmer for 2–3 minutes to cook off the alcohol and reduce slightly.
Stir in Monte’s Fra Diavolo sauce and bring to a gentle simmer. Let cook for 5–7 minutes so the flavors deepen.
Lower heat and stir in heavy cream. Add 1 teaspoon Hot Habanero and taste. Add more if you want it fiery. Simmer 3–4 minutes until silky.
Add butter and Parmigiano. Toss in drained pasta, adding splashes of reserved pasta water until glossy and saucy. The rotolini’s spirals will catch all that spicy cream.
Top with fresh basil, more Parm, cracked pepper, and a light drizzle of olive oil.
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