Spicy Vodka Pasta

There is not much to dislike about a spicy vodka sauce, unless you’re not into spice (in that case, lessen or omit the Calabrian chili). I tend to like things that are made to be more indulgent, so taking a tomato sauce and adding vodka and heavy cream is going to be more appealing to me.

This is a copycat Carbone Spicy Vodka pasta- Carbone uses this Pipette / Conchiglie pasta in their famous dish, but in this situation I opted for rotini because I like the way that the sauce collects in the ridges.

The recipe is easy and delicious, so enjoy!

Rotini Pasta with Spicy Vodka Sauce

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Yield: 6-8

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Ingredients

Spicy Vodka Sauce

• 1 large onion, diced
• 6 garlic cloves, finely minced
• 1/4 cup Calabrian chili paste (use less for milder heat)
• 12 oz tomato paste
• 1 cup vodka
• 2 cups heavy cream
• 1 teaspoon sugar
• 1/2 cup Parmigiano Reggiano, finely grated
• 5 tablespoons butter (I like salted)
• 3 tablespoons olive oil
• Salt and black pepper, to taste

Pasta

• 1 lb rotini pasta
• Salt, for pasta water
• Extra Parmigiano Reggiano, for topping
• Fresh basil leaves, for garnish

Instructions

Spicy Vodka Sauce

1. In a large pan, heat 3 tablespoons olive oil over medium heat.
2. Add onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and cook 1–2 minutes until fragrant.
4. Add Calabrian chili paste/sauce and cook for 1-2 minutes.
5. Add tomato paste. Cook, stirring, until paste darkens slightly (4-5 minutes).
6. Pour in vodka, stir well, and let simmer until reduced by half.
7. Add sugar, stir.
8. Add heavy cream. Reduce heat and simmer 5–7 minutes until thickened.
9. Stir in butter until smooth and glossy. Add parmigiano reggiano and stir until combined. Season with salt and black pepper.

Pasta Assembly

1. Bring a large pot of salted water to a boil.
2. Cook rotini according to package directions until al dente.
3. Reserve 1 cup of pasta water, then drain.
4. Add the drained pasta to the pan with vodka sauce.
5. Toss well, adding splashes of pasta water if needed to help the sauce coat the pasta.
6. Serve immediately, topped with more Parmigiano Reggiano and fresh basil leaves.

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