Hello, foodies! Are you ready to make something truly special? Today, we’re bringing a classic restaurant dish right into your kitchen. We’re making a rich, spicy, and absolutely Spicy vodka pasta. This isn’t just a recipe; it’s a cooking session. It’s the kind of dish you make when you want to impress your friends or just treat yourself.
Let’s get cooking!
Carbone s-Style Spicy Vodka Pasta
This sauce is a crowd-pleaser. It’s creamy, it’s a little spicy, and it’s completely addictive. The secret is in the simple steps and the quality ingredients. Follow these steps, and you’ll have a restaurant-quality meal at home.
What You’ll Need
Before we start, gather your ingredients. Having everything ready makes the cooking process so much smoother.
Ingredients:
- Half a large white onion, finely diced
- 1 clove of garlic, sliced
- 1 red chili, halved
- Extra Virgin Olive Oil (EVO)
- Unsalted butter
- 1-2 teaspoons of pepperoncino (chili flakes)
- ~125g of good-quality tomato paste
- A few stems of fresh basil
- 2 large shots of vodka
- 300ml of double cream
- Pasta of your choice
- Salt for the pasta water
- 75g of Parmigiano Reggiano, grated
- Fresh chopped parsley for garnish
Step-by-Step Cooking Guide
Step 1: Prep Your Veggies
First, get your vegetables ready. Take your white onion and dice it finely. Next, slice up a single clove of garlic. Finally, halve your red chili. This simple prep work is key to a smooth process.
Step 2: Start the Sauce Base
Place a large pan over medium-high heat. Add a good amount of extra virgin olive oil to the pan. Then, drop in a generous knob of unsalted butter. Let it melt and sizzle a bit.
Step 3: Build the Flavor
Throw your finely diced onions into the hot pan. Season them with a pinch of salt. Sweat them for about 2 minutes until they become soft. Now, add your sliced garlic, red chili, and the pepperoncino. Cook for another 2 minutes. The aroma will be amazing!
Step 4: The Tomato Paste
Next, it’s time for the star ingredient: the tomato paste. Add about 125 grams of good-quality tomato paste to the pan. You want to cook the paste down a bit. This brings out its deep, sweet flavor. Add a few stems of fresh basil to infuse the oil with its aroma. Cook everything together for another 2 minutes.
Step 5: The Vodka and Cream
This is where the magic happens. Deglaze the pan with two large shots of vodka. Be very careful here, especially if you have a gas stove, as the alcohol can flare up. If you’re nervous, simply turn off the heat before you add the vodka, then turn it back on. Stir well and let the vodka simmer until it has almost completely evaporated. This usually takes about 3 minutes. After the vodka has cooked down, pour in 300ml of double cream.
Step 6: Form the Sauce
Stir the mixture until it comes together into a beautiful, creamy orange sauce. Once the sauce has a good color, lower the heat to a gentle simmer. This will allow the flavors to combine perfectly.
Step 7: Cook the Pasta
While the sauce is simmering, it’s time to cook your pasta. Get a pot of water boiling and add a generous amount of salt. Throw your pasta in and cook it until it’s al dente.
Step 8: Bring it All Together
Once your pasta is al dente, use tongs to transfer it directly into the simmering sauce. Don’t worry about the extra water on the pasta. You also want to add one ladle of the starchy pasta water to the sauce. This helps the sauce stick to the pasta.
Step 9: Finish the Dish
Now, turn off the heat. Sprinkle in 75 g of grated Parmigiano Reggiano cheese. Add a little more pasta water and mix everything vigorously. This will create a smooth, beautiful texture. Finally, add two more knobs of butter and mix again. The butter will help to emulsify the sauce, making it even creamier and richer.
Step 10: Plate and Serve
Plate your pasta and top it with more Parmigiano Reggiano and fresh chopped parsley. Serve it immediately and enjoy!
This is truly one of my favorite dishes. It’s a great recipe to keep handy for whenever you need it. Remember, you can always adjust the amount of chili to suit your taste. And if the sauce gets too thick, just add a little more pasta water. Enjoy your cooking!
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