Spicy Calabrian Chili Vodka Pasta
Make a batch of rigatoni pasta coated in a spicy Calabrian chili vodka sauce. This warm, hearty dish is perfect served with Italian style meatballs.
Servings: 6 servings
Calories: 504kcal
Equipment
- pot
- saute pan
- wooden spoon
Ingredients
- coarse sea salt
- 1 pound rigatoni pasta
- 1 tablespoon extra virgin olive oil
- ½ medium red onion finely diced (about ½ cup or 70 grams)
- 4 cloves garlic finely minced
- 12 ounces tomato paste
- 1 tablespoon Calabrian chili pepper paste
- ⅓ cup vodka
- ½ cup heavy cream
- ¾ cup finely shredded parmesan cheese plus more for garnish
- Morton kosher salt to taste
- finely ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Generously season with coarse sea salt. Cook rigatoni according to the package instructions until slightly softened but still firm, about 8 - 10 minutes.
- Meanwhile, as the pasta is cooking, add olive oil and onion to a saute pan. Turn heat to medium and cook until translucent, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Add tomato paste and Calabrian chili paste and cook until the mixture darkens.
- Remove the saute pan from the heat (to avoid the vodka from flaming), add vodka, and scrape off any browned bits on the bottom of the pan. Add a ladle (about ¼ cup or 60 ml) of pasta water to loosen the sauce.
- Transfer the cooked pasta over to the saute pan (reserve the pasta water). Turn heat to high and saute the pasta while vigorously stirring with a wooden spoon. Add a ladle (about ¼ cup or 60 ml) of pasta water (pour along the outside of the saute pan not directly on the pasta) and continue vigorously stirring. Repeat this process two to three additional times, adding more pasta water when you hear sizzling until a creamy sauce forms and the pasta is al dente.
- Turn off the heat and add heavy cream. Toss pasta with parmesan. Taste and season as needed with salt and pepper.
- Serve immediately. Optionally garnish with additional parmesan.
Notes
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 6 days. Reheat in a pan over medium heat until warmed through.
When ladling pasta water onto the rigatoni, never pour it directly on the pasta. Rather, pour it along the outer edge of the pan. This will ensure none of the pasta becomes overcooked from directly pouring hot water on top.
If you hear the pasta sizzling, that's your cue to add more pasta water to the pan.
Don't overcook the pasta. Even after cooking the pasta in the pan with the sauce, it should still have a firm bite to it. You never want the pasta to be soft or mushy!
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 70g | Protein: 18g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 659mg | Potassium: 805mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1260IU | Vitamin C: 14mg | Calcium: 204mg | Iron: 3mg
