Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add a very generous amount of salt—it should taste like the sea. This is your only chance to season the pasta itself. Add the rigatoni or penne and cook according to package directions until it’s just al dente (still has a slight bite). Right before you drain it, carefully scoop out and reserve about 2 cups of the starchy pasta water. This is liquid gold, I promise! Drain the pasta and set it aside.
- Build Your Flavor Base: While the pasta cooks, place a large skillet or Dutch oven over medium heat. Add the olive oil and butter. Once the butter is melted and foaming, add the finely chopped shallot. Sauté for about 3-4 minutes, stirring occasionally, until the shallot is softened and translucent. We’re not looking for color here, just tenderness.
- Bloom the Aromatics: Now, add the minced garlic and crushed red pepper flakes. This is where the "spicy" in our Spicy Vodka Pasta comes to life! Stir constantly for about 30 to 60 seconds until the garlic is fragrant. Be careful not to let it burn, or it will turn bitter. You just want to wake it up.
- Caramelize the Tomato Paste: Add the tomato paste to the skillet. Use your spoon to spread it out a bit and cook it for about 2 minutes, stirring frequently. You’ll notice it darkens to a rustic brick-red color and smells deeply savory. This step is a game-changer; it toasts the paste, removing any raw flavor and deepening its umami richness.
- Deglaze with Vodka: This is the fun part. Pour in the vodka to deglaze the pan. It will bubble and steam dramatically. Use your wooden spoon to scrape up any browned bits (called "fond") from the bottom of the pan—that’s pure flavor! Let the vodka cook until the sharp smell of alcohol has mostly evaporated, about 1-2 minutes.
- Simmer the Sauce: Pour in the can of crushed tomatoes and stir everything together. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it bubble away gently for about 10 minutes to allow the flavors to meld together. This is a great moment to just breathe in that incredible aroma.
- Make it Creamy: Reduce the heat to the lowest setting and slowly stir in the heavy cream. The sauce will transform before your eyes, turning into a beautiful, silky, blush-pink color. Season it with salt and pepper to your liking.
- Bring It All Together: Add the drained pasta directly to the skillet with the sauce. Toss everything to coat the pasta completely. Now, add about half a cup of that reserved starchy pasta water. The starch in the water helps the sauce cling to every nook and cranny of the pasta and makes it even creamier. Stir in the freshly grated Parmesan cheese. Continue to toss until the cheese is melted and the sauce is glossy and perfect. If it seems too thick, add another splash of pasta water until it reaches your desired consistency.
- Serve and Garnish: Ladle the hot pasta into warm bowls. Top with a generous amount of extra Parmesan cheese and a scattering of fresh basil or parsley. Serve immediately and watch everyone at the table swoon.
Nutrition
Calories: 631kcalCarbohydrates: 49gProtein: 17gFat: 34gSaturated Fat: 21gCholesterol: 93mgSodium: 355mgPotassium: 350mgFiber: 2gSugar: 6gVitamin A: 2320IUVitamin C: 8mgCalcium: 213mgIron: 1.1mg
Notes
Some nights, I’ll even throw in sun-dried tomatoes for a deeper, tangier flavor. It’s a forgiving canvas for your culinary experiments.
Tried this recipe?Let us know how it was!
