Spicy Pasta Alla Vodka V Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz pasta and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta and set aside; toss with 1 teaspoon olive oil if not combining immediately to prevent sticking.

Sweat aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium heat until butter melts and foams. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 6–8 minutes.

Add garlic and chili

Add 4 cloves minced garlic and 1 teaspoon red pepper flakes to the pan. Cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Develop tomato base

Stir in 3 tablespoons tomato paste. Cook, stirring constantly, 2–3 minutes until the paste darkens slightly and the raw flavor mellows.

Deglaze with vodka and tomatoes

Carefully add 1 tablespoon vodka to the pan and let it bubble and reduce for 1 minute to cook off alcohol. Add the 28 oz can of crushed tomatoes and stir to combine. Bring to a gentle simmer.

Simmer

Lower heat to maintain a gentle simmer and cook for 10–12 minutes, stirring occasionally, to concentrate flavors. If the sauce thickens too much, add a couple tablespoons of reserved pasta water.

Finish with cream and seasoning

Reduce heat to low. Stir in 1 cup heavy cream until fully incorporated and the sauce turns a warm pink. Add 1 teaspoon sugar (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Simmer on low 2–3 minutes to meld. Taste and adjust salt, pepper, or red pepper flakes for spiciness.

Toss pasta with sauce

Add the drained pasta to the pan with the sauce. Toss gently, adding reserved pasta water a few tablespoons at a time as needed to create a silky, clingy sauce that coats the pasta (use 1/4 to 1/2 cup as needed). Continue tossing over low heat 1–2 minutes to marry the sauce and pasta.

Add cheese and rest

Remove the pan from heat and sprinkle in 3 oz freshly grated Parmesan. Toss until melted and well distributed. Let rest 1 minute so sauce thickens slightly.

Plate and garnish

Divide pasta among 4 plates. Finish each portion with a dusting of extra Parmesan, a pinch of red pepper flakes to taste, and torn basil leaves if using. Serve immediately.