Pasta Served With A Spicy Red Pesto Sauce

Posted by Wayne Lyons on

Get ready to spice up your pasta game with this delicious recipe featuring Chef Wayne's Strawberry Gin, Tomato & Carolina Reaper Chilli Sauce! The combination of oil-packed anchovies, toasted walnuts, and double-concentrated tomato paste creates a rich and flavorful pesto that is taken to the next level with the addition of Chef Wayne's Soul Sauce and roasted red chillis. Toss this pesto with your favorite pasta and finish it off with a sprinkle of Parmesan cheese and fresh parsley for a satisfying and spicy meal.



6oil-packed anchovy fillets

4garlic cloves, smashed

¾cup extra-virgin olive oil

½cup walnuts

3Tbsp. double-concentrated tomato paste

2red pointed sweet chilis, split lengthwise, seeds removed 

3Tbsp. fresh lemon juice

3oz. finely grated Parmesan, plus more for serving

½tsp. kosher salt, plus more

2 tablespoons of Chef Waynes Strawberry Gin, Tomato & Carolina Reaper Chilli Sauce 


Step 1

Heat a small saucepan over medium heat and cook the anchovies, garlic, and oil for about 4-5 minutes, stirring frequently until the anchovies and garlic turn golden in color. Then, add the tomato paste to the saucepan and continue to stir often until it becomes a shade darker, which takes approximately 2 minutes. Remove the pan from heat and allow it to cool for 5 minutes. Meanwhile, toast the walnuts in a preheated oven at 300 degrees Fahrenheit / 140 degrees Celsius until they turn a deep golden color, which takes approximately 10 minutes. Once toasted, remove the walnuts from the oven and set them aside to cool. Additionally, roast the chilis until their skin is blistered, then remove them from the heat and allow them to cool before peeling off the blistered skin.

Step 2

Put the mixture of walnuts and anchovies (along with the oil) into a food processor. Add the red pointed sweet chillies, ChefWaynes Strawberry Gin,Tomato & Carolina Reaper Chilli Sauce, fresh lemon juice, 3 ounces of finely grated Parmesan cheese, and half a teaspoon of kosher salt. Pulse the ingredients together until they form a thick paste.

Step 3

Cook the pasta in salted water until it is al dente, usually around 7 minutes. Once cooked, drain the pasta but keep 1/2 cup of the liquid. Warm the pesto in a saucepan with 1/2 cup whipping cream or vegetable stock, and bring it to a simmer over medium heat. Add the pasta to the pesto and reduce the heat. Coat the pasta thoroughly with the pesto, and then remove it from the heat. Serve the pasta with a garnish of freshly chopped flat leaf parsley and freshly grated Parmesan cheese.

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