Lumache Alla Vodka Recipe
Nduja, vodka sauce, stracciatella, parmesan cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce & aromatics
Liquids & tomatoes
Cheeses & finishing
Method
Pasta
- 1
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt.
- 2
Add 12 oz lumache and cook until al dente according to package directions (usually 9–11 minutes). Reserve 3/4 cup pasta cooking water, then drain pasta and set aside.
Sauce & aromatics
- 3
While pasta cooks, warm a large skillet over medium heat. Add 2 tbsp extra-virgin olive oil and 1 tbsp butter.
- 4
Add the minced shallot and cook, stirring, until translucent and soft, about 2–3 minutes.
- 5
Add 2 minced garlic cloves and 1 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.
- 6
Spoon in 3 oz nduja and break it apart with a wooden spoon, stirring until it melts into the oil and shallot mixture, about 1–2 minutes. The sauce will take on a bright orange-red color.
Liquids & tomatoes
- 7
Carefully add 1 fl oz vodka to the skillet and increase heat to medium-high. Allow the vodka to simmer and reduce for about 90 seconds to burn off the raw alcohol and concentrate flavor.
- 8
Add 1 cup tomato puree, stirring to combine with the nduja mixture. Reduce heat to medium-low and simmer gently 4–6 minutes to thicken slightly.
- 9
Pour in 3 oz heavy cream and stir until the sauce is smooth and glossy. Simmer 1–2 minutes; season lightly with salt (remember the Parmesan will add salt) and freshly ground black pepper.
Combine & finish
- 10
Add the drained lumache to the skillet with the sauce. Toss to coat, adding up to the reserved 3/4 cup pasta water a few tablespoons at a time to loosen and create a silky emulsion. Use as much as needed (usually 2–4 tbsp).
- 11
Stir in 3/4 cup freshly grated Parmesan until incorporated and the sauce clings to the pasta. Taste and adjust seasoning with salt and pepper.
- 12
Turn off heat. Divide pasta among warmed plates or bowls.
- 13
Top each portion with equal amounts of fresh stracciatella (total 4 oz). The stracciatella will melt slightly into the warm sauce, adding creaminess.
- 14
Finish with a sprinkle of remaining grated Parmesan, torn basil leaves, and an extra drizzle of olive oil if desired. Serve immediately.