Campanelle Alla Vodka Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz campanelle and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 1/4 to 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Sweat aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large sauté pan over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize and remove raw taste. Add the 14 oz tomato purée (passata) and 1 teaspoon granulated sugar if tomatoes are very acidic. Bring the mixture to a gentle simmer.

Add vodka and chiles

Carefully pour in 1 fl oz vodka and stir. Simmer uncovered for 3–4 minutes to cook off most of the alcohol and concentrate flavor. Stir in 1 teaspoon Calabrian chili paste (or to taste) and 1 teaspoon red pepper flakes if using; simmer 2 minutes to distribute the heat through the sauce.

Finish with cream

Reduce heat to low and slowly stir in 1 cup heavy cream, making the sauce creamy and pink. Adjust seasoning with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust heat or salt as needed. Keep the sauce at a gentle simmer—do not boil vigorously after adding cream.

Add the drained pasta to the sauce pan and toss to coat. Add 1/2 cup of the reserved pasta water and 1 oz freshly grated Parmigiano-Reggiano, tossing constantly. If the sauce seems too thick, add more reserved pasta water, 2 tablespoons at a time, until the sauce clings to the pasta in a glossy coating (use up to the reserved 1 1/4–1 1/2 cups as needed). Cook together over low heat 1–2 minutes until pasta and sauce are thoroughly combined.

Turn off heat and fold in half of the torn basil leaves and drizzle 1 teaspoon extra-virgin olive oil for brightness.

Portion pasta onto warmed plates. Top each serving with about 1–2 oz stracciatella (divide the 4 oz between 2 servings), a light dusting of additional Parmigiano if desired, the remaining torn basil, and a small grind of black pepper. Serve immediately.