Spicy Vodka Recipe

1. Boil pasta

Bring a large pot of salted water (about 4 L) to a rolling boil. Add the lumaconi and cook until al dente according to package instructions, usually 10–12 minutes. Reserve 120 ml of the pasta cooking water, then drain the pasta and set aside.

2. Sweat aromatics

While the pasta cooks, heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter in a wide sauté pan over medium heat until butter is melted and foamy. Add the minced shallot and cook, stirring, until translucent and soft, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.

3. Build spicy tomato base

Add 1.5 tbs Calabrian chili paste to the pan and cook, stirring, for 1 minute to bloom the chilies. Stir in 1 tbs tomato paste and cook another 1 minute, breaking it down and caramelizing slightly to deepen flavor.

4. Deglaze with vodka

Carefully pour in 60 ml vodka and increase heat to medium-high. Allow the vodka to simmer and reduce by about half (2–3 minutes) to cook off the alcohol and concentrate flavors. Scrape any browned bits from the pan.

5. Finish sauce

Reduce heat to low and stir in 150 ml heavy cream, 120 ml reserved pasta water, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Simmer gently for 2–3 minutes until sauce is slightly thickened and glossy. Taste and adjust seasoning — add up to 1/4 tsp more salt if needed.

6. Combine with pasta

Add the drained lumaconi directly to the sauce. Toss gently to coat, allowing the pasta shells to fill with sauce. If the sauce seems too thick, add small amounts of reserved pasta water (1–2 tbs at a time) until you reach a silky, clingy consistency. Heat together for 1–2 minutes so the pasta absorbs sauce flavors.

7. Remove the pan from the heat. Add 60 g finely grated Pecorino Romano and 2 tbs chopped fresh parsley. Toss or stir thoroughly to combine — the cheese will melt into the sauce, enriching texture and flavor. If desired, sprinkle 1/4 tsp red pepper flakes for extra heat.

8. Plate: Divide the lumaconi among 4 warm plates (serving size below). Spoon any remaining sauce over the pasta. Finish with an additional light dusting of Pecorino if you like and a small drizzle of olive oil. Serve immediately.