Discover the magic of this spicy vodka pasta sauce recipe! While it may seem complex when savored, it’s surprisingly simple to make. For years, my Nonna had us convinced that the sauce needed to simmer all day, turning it into an all-day affair.
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Spicy Vodka Pasta Sauce has a somewhat controversial origin. Is it Italian or American? There is a compelling theory that this dish originated in a bustling midtown restaurant in New York during the early 1970s, capturing the vibrant culinary scene of the time. Alternatively, another intriguing theory posits that it was crafted in Italy specifically for Russians, who enjoyed it alongside their spaghetti, bringing their beloved vodka to complement the meal. One theory suggests it is delicious, although the true theory is uncertain.
The concept of vodka is that the grain ingredients neutralize the acidity of the tomatoes. Once the alcohol is burned off, the vodka adds a woodsy tangy flavor to the smooth sauce. Then you add heavy cream and cheese, creating a silky creamy sauce with a very unique flavor. When I was a child, my sister and I were fascinated by the fiery display created by my Nonna when she burned off the alcohol.
The presence of chopped onion and garlic creates small bursts of vegetable flavors, keeping your palate entertained throughout the entire consumption process. My family and I have prepared this spicy vodka sauce many times. We make fresh pasta, grill some protein, then prepare the sauce. This is a fun weekend project that can be followed by a delicious dinner.
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Here are the ingredients for making Spicy Vodka Pasta Sauce:
– 1 cup heavy cream
– 2 garlic cloves
– 2 tbsp red pepper flakes
– 2 oz of good quality vodka
– 1 small can tomato paste (6 oz)
– 1 small diced yellow or red onion
– 2 tbsp olive oil
– 1/2 cup Locatelli cheese (or Pecorino Romano if you prefer)
Instructions:
1. In a large skillet heat 2 tbsp olive oil in a sauté pan and add the diced onion. Sauté until the 1 small diced until onion becomes translucent, then add the 2 cloves minced garlic. Be careful not to burn the garlic as it will lose its flavor. This is also the time to add the 2 tbsp red pepper flakes. You can add more pepper flakes for a spicy kick and Stir well.
2. Add the 2 oz of good quality vodka and 6 oz tomato paste simultaneously. You can ignite the vodka to burn off the alcohol if you’d like, leaving the flavor behind. Stir until completely combined.
3. Add the 1 cup of heavy cream and cook until it reduces (about 5 minutes). You can start cooking your pasta while the sauce is reducing. If the sauce becomes too thick, you can add a cup of pasta water to thin it out, but no more than 1 cup. The heavy cream will transform your red sauce to a pink sauce.
4. Slowly blend in the 1/2 cup Locatelli cheese to thicken the sauce again. The cheese will also add a creamy texture
5. Your spicy sauce is now ready for your pasta. Maybe Tagliatelle or Gnocchi. “Mangiamo” – your dish is ready to be enjoyed!
Variations:
Which pasta pairs well with this sauce? My favorites are pappardelle or tagliatelle. The wide ribbons of egg pasta create a large surface for the sauce to adhere to. Rigatoni pasta or penne works well when the sauce hides in the hollow tubes of pasta. Creating “Penne alla vodka recipe” or “Spicy Vodka Rigatoni” Rigatoni alla vodka is my favorite spicy vodka sauce recipe. Additionally, we could get crazy and pair it with gnocchi. Or simply pair any type of cooked pasta with your spicy vodka pasta recipe. Whole wheat pasta is also a good alternative. My nonna used to use all types of shell pasta with this homemade vodka sauce recipe.
Adding protein to your sauce can heighten and enhance its flavor. Combining poultry and seafood creates a delightful dining experience that elevates any dish to a new level of flavor and satisfaction.
A garnish of fresh basil will enhance your presentation and add a herbal flair to your dish.
If Pecorino is unavailable, grated parmesan cheese will work in a pinch.
Storage:
You can freeze your spicy vodka pasta sauce. Make sure to use an airtight container. Most pasta dishes don’t freeze well, but the leftover spicy vodka pasta sauce should be fine. You can also refrigerate your pasta alla vodka for a few days.
Helpful tips:
Add al dente pasta to the sauce since it continues cooking when mixed with the creamy vodka sauce.
When you cook pasta be sure to use salted water. Also when you add a cup of pasta water add a small amount at a time. During the cooking process, the starch in the pasta cooking water will help thicken the sauce if necessary.
If you have any questions or concerns regarding these pasta recipes please reply in the comment section below, and I will respond quickly.
Ingredients
- 1 Cup Heavy Cream
- 2 Cloves Minced Garlic
- 2 oz Vodka
- 2 tbsp Red Pepper Flakes
- 1 Small Can Tomato Paste
- ½ Cup Locatelli Cheese or Parmesan
- 1 Small Diced Onion
- 2 tbsp Olive Oil
Instructions
- Heat 2 tbsp olive oil in a sauté pan and add the diced onion. Sauté until the 1 small diced until onion becomes translucent, then add the 2 cloves minced garlic. Be careful not to burn the garlic as it will lose its flavor. This is also the time to add the 2 tbsp red pepper flakes. Stir well.
- Add the 2 oz vodka and 6 oz tomato paste simultaneously. You can ignite the vodka to burn off the alcohol if you'd like, leaving the flavor behind. Stir until completely combined.
- Add the 1 cup of heavy cream and cook until it reduces (about 5 minutes). You can start cooking your pasta while the sauce is reducing. If the sauce becomes too thick, you can add pasta water to thin it out, but no more than 1 cup.
- Blend in the 1/2 cup Locatelli cheese to thicken the sauce again.
- Your sauce is now ready for your pasta. Maybe Tagliatelle or Gnocchi. "Mangiamo" – your dish is ready to be enjoyed!
