Campanelle Alla Vodka (ve) Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon fine sea salt. Add 12 oz campanelle and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup 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 in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon Calabrian chili paste and cook 30–45 seconds until fragrant, careful not to burn the garlic.

Deglaze with vodka

Increase heat to medium-high, add 3 tablespoons vodka and let it bubble and reduce by about half, about 1–2 minutes, scraping any browned bits from the pan. Allow most of the alcohol to cook off.

Add tomatoes and simmer

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Reduce heat to medium-low and simmer gently for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and add 1/2 teaspoon sugar if the tomatoes taste too acidic.

Finish with cream and season

Stir in 1/2 cup plant-based cream and 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Simmer 2–3 minutes more until the sauce is smooth and creamy. Tear in 6 fresh basil leaves and stir to combine. If the sauce is too thick, add up to 1/2–1 cup reserved pasta water a few tablespoons at a time to reach a silky consistency.

Combine pasta and sauce

Add the drained campanelle directly to the skillet with the sauce and toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add additional reserved pasta water 1–2 tablespoons at a time to loosen and help the sauce cling to the pasta. Adjust seasoning with more salt, pepper, or Calabrian chili paste to taste.

Plate the pasta into warm shallow bowls. Divide 8 oz plant-based stracciatella into portions and place dollops on top of each serving so it slightly melts into the hot pasta. Drizzle 1 teaspoon extra-virgin olive oil over each portion and scatter the remaining torn basil leaves. Sprinkle optional 1/4 teaspoon Calabrian chili flakes for extra heat if desired.

Serve immediately while hot. Encourage diners to stir the stracciatella into the pasta to create ribbons of creamy texture.