PASTA WITH SPICY VODKA SAUCE
Penne with spicy vodka sauce is a fun change from a classic pasta with tomato sauce recipe. This pasta with a sharp flavor from the vodka and red pepper flakes make any occasion feel special.
Print
Pin
Servings: 4 servings
Calories: 590kcal
Ingredients
- 3 tablespoons olive oil
- 3 shallots minced (about 1 1/2 cups)
- 1 teaspoon kosher salt, plus more for seasoning
- 1-1 1/2 teaspoons red chile flakes, depending on how spicy you want it
- 1/4 cup double concentrate tomato paste or 1/2 cup regular tomato paste
- 15-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 pound penne or rigatoni pasta
- 1 cup heavy cream
- 1/3 cup vodka
Instructions
- Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 3 minced shallots, 1 teaspoon kosher salt, and 1-2 teaspoons chile flakes and cook, stirring occasionally until shallots are tender but not browned, about 7 minutes.
- Add 1/4 cup tomato paste and cook, stirring the tomato paste into the shallots until it is melted and has turned from bright red to a brownish color, about 3 minutes. Add 15-ounces can of crushed tomatoes and 1 teaspoon dried oregano and reduce heat to low. Cook, uncovered, stirring frequently, until the sauce is thick and the flavors have melded, about 30 minutes. The sauce should be barely simmering. It will be very thick, almost a paste. This is fine, it will turn back into a sauce when you add the vodka and cream.
- Meanwhile bring a large pot of heavily salted water to a boil. Once boiling add the pound of pasta and cook about 1-2 minutes shy of al dente. Save about a cup of the pasta water. Drain pasta.
- Once pasta is cooked and the sauce is thick, stir the 1/3 cup vodka and 1 cup cream into the sauce. Taste and add more salt and chile flakes if needed.
- Add the pasta to the sauce and cook over low heat, stirring until the pasta is well coated and everything is warm. Add a bit of the reserved pasta water, a little at a time, if it seems too thick.
- Spoon the pasta into bowls and sprinkle with parmesan and basil leaves.
Notes
-
Spice Level: Adjust the red chile flakes to taste. Start with 1 teaspoon for mild heat or go up to 1.5 teaspoons for a fiery kick. You can always add more at the end!
-
Serving Suggestion: Top with extra basil and a drizzle of good olive oil for a restaurant-quality finish.
-
Vegetarian-Friendly: This pasta is naturally vegetarian! If you want to make it vegan, use plant-based cream (like coconut or cashew) and skip the parmesan or use a dairy-free version.
-
Vodka Substitute: If you prefer to skip the alcohol, you can use an equal amount of water and a squeeze of lemon for brightness. The flavor will be less sharp but still delicious.