Gonzalo Rojo Zarrabeitia
Spicy Pasta Alla Vodka
Updated: Oct 25, 2021
Based on Mario Carbone’s Spicy Vodka Rigatoni, this recipe gives the classic Pasta Alla Vodka a kick with the sweetness of the caramelized onions and and the spiciness of the Calabrian chilis.
225g Pasta (Goes well with tube like pasta that can take in the sauce such as Chiocciole or Rigatoni) (Sauce quantity should be enough for second pasta meal)
3 Garlic Gloves (thinly sliced)
1/2 Onion (thinly sliced)
3/4 cup Cream (room temperature)
4 tablespoons Vodka
1 can San Marzano Tomatoes DOP (Denominazione di Origine Protetta means it's from Italy)
1 teaspoon Red Pepper Flakes
5-6 Calabrian Chilies (minced) (or 2 tablespoons if using a can)
1 bunch Basil
1/4 cup Parsley (finely chopped)
1/2 cup Parmigiano Regiano
2 Tablespoons, Unsalted Butter
Slice the garlic and onions thinly.
Puree your tomatoes with a blender and run them through a colander into a bowl.
Take the calabrian chilies, remove as much of the seeds as possible and cut them extremely finely.
Get a pot of salted water to the stove to cook the pasta.
Season onions with salt and pepper and place them into a pan with enough oil to cover the base of the pan and cook on medium heat until onions start to soften.
Once the onions are soft, add in the garlic and basil and cook until the garlic slightly softens.
Add in the Calabrian chilies and red pepper flakes.
Turn the heat off and add in the vodka (we don't want the heat on because vodka is flamable and you might get some flames), let it sizzle for a bit and turn the heat back on to medium/high until most of the vodka is reduced (this process will make the flavor rich).
Add in the tomatoes, season with salt and cook until sauce is thick. (measure thickness by dragging a spatula across the pan and ensuring the sauce holds itself)
Add in the room temperature (otherwise it the cream might break) cream and mix the sauce well.
Bring the sauce to a simmer while the pasta cooks.
Once the pasta is 1-2 minutes away from al dente, drain it and transfer it to the pan with the simmering sauce.
Add butter and mix well while the pasta finishes cooking.
Plate and finish off with parmesan cheese and finely chopped parsley.
You can save leftover sauce in the fridge for 2-3 days for another time.