Spicy Vodka Pasta
Spicy Vodka Pasta
Ingredients
- 1/2 pound pipette pasta, or rigatoni
- 1/2 onion, finely diced
- 3 garlic cloves, finely minced
- 2 tablespoons Calabrian chili peppers, chopped
- 6 ounces tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon sugar, or to taste
- 1/4 cup pasta water, reserved
- 1 tablespoon butter
- 1 tablespoon Parmesan cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, to taste, plus more for serving
- olive oil, as needed, plus a drizzle for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pipette pasta (or rigatoni) and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat a drizzle of olive oil in a large skillet or pot over medium heat. Add the finely diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
⏱️ 3 min
- 3
Stir in the finely minced garlic and chopped Calabrian chili peppers. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Add the tomato paste to the skillet. Cook for 2 minutes, stirring often, to caramelize it slightly and deepen its flavor.
⏱️ 2 min
- 5
Pour in the vodka and let it simmer for about 1 minute, allowing some of the alcohol to cook off.
⏱️ 1 min
- 6
Stir in the heavy cream until the sauce is smooth and fully combined.
⏱️ 1 min
- 7
Add the reserved pasta water and sugar to the sauce. Season with salt and black pepper to taste. Stir well to combine.
⏱️ 1 min
- 8
Stir in the butter and 1 tablespoon of freshly grated Parmesan cheese until they are completely melted and incorporated into the sauce.
⏱️ 1 min
- 9
Add the cooked pasta to the skillet with the sauce. Toss vigorously until every piece of pasta is thoroughly coated in the creamy, spicy sauce.
⏱️ 1 min
- 10
Serve immediately. Top with extra freshly grated Parmesan cheese, a generous grinding of black pepper, and a final drizzle of olive oil. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Vodka Pasta
- 1/2 pound pipette pasta, or rigatoni
- 1/2 onion, finely diced
- 3 garlic cloves, finely minced
- 2 tablespoons Calabrian chili peppers, chopped
- 6 ounces tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 teaspoon sugar, or to taste
- 1/4 cup pasta water, reserved
- 1 tablespoon butter
- 1 tablespoon Parmesan cheese, freshly grated, plus more for serving
- salt, to taste
- black pepper, to taste, plus more for serving
- olive oil, as needed, plus a drizzle for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pipette pasta (or rigatoni) and cook according to package directions until al dente. Before draining, reserve 1/4 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat a drizzle of olive oil in a large skillet or pot over medium heat. Add the finely diced onion and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
⏱️ 3 min - 3
Stir in the finely minced garlic and chopped Calabrian chili peppers. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Add the tomato paste to the skillet. Cook for 2 minutes, stirring often, to caramelize it slightly and deepen its flavor.
⏱️ 2 min - 5
Pour in the vodka and let it simmer for about 1 minute, allowing some of the alcohol to cook off.
⏱️ 1 min - 6
Stir in the heavy cream until the sauce is smooth and fully combined.
⏱️ 1 min - 7
Add the reserved pasta water and sugar to the sauce. Season with salt and black pepper to taste. Stir well to combine.
⏱️ 1 min - 8
Stir in the butter and 1 tablespoon of freshly grated Parmesan cheese until they are completely melted and incorporated into the sauce.
⏱️ 1 min - 9
Add the cooked pasta to the skillet with the sauce. Toss vigorously until every piece of pasta is thoroughly coated in the creamy, spicy sauce.
⏱️ 1 min - 10
Serve immediately. Top with extra freshly grated Parmesan cheese, a generous grinding of black pepper, and a final drizzle of olive oil. Enjoy!
⏱️ 1 min