Spicy Vodka Pasta is a rich and creamy dish that brings together the warmth of chilli flakes and the smoothness of a tomato-vodka sauce. Perfect for a cozy dinner, this recipe offers a delightful kick and a luxurious texture.
Looking for other delicious pasta recipes? You'll love my Sweet Potato Gnocchi or my Creamy Lemon Orzo
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Why you need to make this Spicy Vodka Pasta
Balanced Flavours: The combination of chili flakes, tomato paste, and vodka creates a harmonious blend of spicy, tangy, and slightly sweet flavours. The cream and butter add richness, making each bite irresistibly creamy and satisfying.
Quick and Easy: With straightforward steps and common ingredients, this dish can be prepared in under 30 minutes. It's perfect for weeknight dinners when you want something delicious without spending hours in the kitchen.
Restaurant-Quality at Home: This recipe brings the sophisticated taste of a restaurant-quality pasta dish to your home kitchen. Impress your family and friends with this elegant and flavorful meal that’s surprisingly easy to make.
Ingredients
- Pasta (radiatori): Holds the sauce well due to its shape and texture.
- Shallot: Adds a subtle sweetness and depth to the sauce. Unlike onions, shallots are perfect for creamy sauces as they almost melt into sauce when cooked.
- Garlic: Enhances the savoury flavour with its aromatic profile.
- Chilli Flakes: Provide a spicy kick to the dish.
- Tomato Paste: Concentrated tomato flavour that forms the base of the sauce.
- Thickened Cream: Adds richness and a creamy texture.
- Vodka: Helps release flavours from the tomato paste and cream, enhancing the sauce.
- Sea Salt: Enhances the overall flavour of the dish.
- Parmesan: Adds a salty, umami-rich component.
- Stracciatella Cheese: Provides a creamy, luxurious topping.
- Pasta Water: Helps to thicken the sauce and bind it to the pasta.
- Olive Oil: Used to sauté the aromatics.
- Salted Butter: Adds richness and a silky finish to the sauce.
See recipe card for quantities.
Hint: Don’t forget to reserve some pasta water. It’s essential for achieving the right sauce consistency and helps the sauce cling to the pasta.
Substitutions
Heavy Cream: Can be used in place of thickened cream for a similar richness.
Mozzarella Cheese: Substitute for stracciatella cheese if unavailable.
Variations
Add Protein: Include cooked chicken, prawns, or bacon for added protein.
Vegetarian Option: Add sautéed vegetables like spinach, bell peppers, or mushrooms.
Gluten-Free: Use gluten-free pasta to accommodate dietary needs.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed. For longer storage, freeze the sauce separately from the pasta for up to 2 months.
Top tip
Sauté the tomato paste until it darkens in colour. This step deepens the flavour and ensures a rich, well-developed sauce.
FAQ
Can I use a different type of pasta?
- Yes, you can use any pasta shape you prefer. Penne, rigatoni, or fusilli work well with this sauce.
Is the vodka necessary in vodka pasta?
- While vodka helps enhance the sauce's flavour, you can omit it if you prefer. The sauce will still be delicious without it.
Can I make this dish ahead of time?
- This dish is best served fresh, but you can prepare the sauce ahead of time and reheat it when ready to serve. Add the pasta and some pasta water when reheating to achieve the desired consistency.
Related
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Spicy Vodka Pasta
Ingredients
- 150g pasta I used radiatori
- 1 shallot finely diced
- 3 garlic cloves peeled and slightly crushed
- 1 - 2 tsp chilli flakes
- 3 tablespoon tomato paste
- 100 ml thickened cream
- ¼ cup vodka
- sea salt
- ⅓ cup parmesan
- ¼ cup stracciatella cheese
- 1 cup pasta water reserved from pasta
- 2 tablespoon olive oil
- 2 tablespoon salted butter
Instructions
- Cook the pasta to packet instructions in well salted water until 80 - 90% cooked. Drain and leave aside.
- Bring a large pan to medium heat with the olive oil, add the shallots with a big pinch fo salt and sauté for 2 - 3 minutes until softened.
- Add the garlic and chilli and sauté for a further minute.
- Add the tomato paste and sauté for a further 3 - 4 minutes until darkened In colour.
- Add the vodka, mix and let it bubble away until it has mostly evaporated and there is no strong vodka smell, about 4 - 5 minutes.
- Add the cream and mix through for 1 minute then toss in the pasta. Add ½ a cup of the pasta water and the parmesan and continue to toss over medium heat until everything starts to come together and thicken.
- Add the butter and allow that to melt through and create a silky sauce. Add a few extra tablespoon of pasta water as you go if needed to lose things up.
- Once the pasta is cooked and well coated in the spicy vodka sauce, turn off the heat. Remove the garlic cloves, these are just used to infuse the sauce.
- Transfer pasta to serving bowls, top off with some extra parmesan and a few spoonfuls of the stracciatella. Enjoy!
Notes
- Use Pasta Water: Don’t forget to reserve some pasta water. It’s essential for achieving the right sauce consistency and helps the sauce cling to the pasta.
- Proper Sautéing: Sauté the tomato paste until it darkens in colour. This step deepens the flavour and ensures a rich, well-developed sauce.
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