Pasta Alla Vodka: Food for the Soul
This pasta recipe glosses over all evils; it is spicy, creamy, buttery, and decadent. It absolutely knocks people's socks off. I wrote this recipe in 2013, and 7 years later, I still make it and it STILL wows crowds and provides some serious comfort food when I need it.
You Need:
1 Onion- diced
3 Cloves of garlic- diced
1 Red chile- seeded and diced
3oz of Pancetta- diced
2, 14oz cans of diced tomatoes
1 cup (plus a splash) of heavy cream
1/2- 3/4 cup of Vodka (depending on your taste. 3/4 can be strong- you have been warned)
1/2 teaspoon of Crushed red pepper flakes
1lb of Pasta
Olive Oil
3 Tbsp of Butter
Salt
Parmesan and Fresh Basil for garnish) don't skip this. it makes the whole thing)
1) Put about a tablespoon of olive oil into a large skillet over medium high heat. Cook pancetta until golden and delicious. Leave any fat that has been rendered and set pancetta aside.
2) Because we aren't aiming for healthy here, add two tablespoons of butter to the pancetta grease and olive oil. Now cook your onion, garlic, and red chile in this (still over medium high heat). Mmmm... Tasty. Did I mention we really aren't going for healthy here? Because this is not a dish for daily consumption.
3) Meanwhile, put a pot of water on to boil for your pasta, cook according to package instructions.
4) Once your onions are getting golden (thanks to butter and all the fatty goodness from the pancetta), add the two cans of tomato. Bring this to a nice, rolling boil, and turn on your vent. Let this mixture reduce until you have very little liquid left, and a nice concentrate at the bottom.
5) How is the sauce so smooth, you might ask? After 15 minutes or so of boiling, remove your skillet from the stove. Take out your blender. Plop the contents into the blender and puree it until nice and smooth. Now you know. If you're worried about the heat, don't be. I have made this with cheap blenders and expensive ones alike, they all hold up fine. Just be careful when you're pouring the mixture so you don't burn yourself. You can do it. I have faith.
6) Now that your sauce is smooth, transfer it back to your skillet. Add vodka, cream, pancetta and pepper flakes. Also add the additional tablespoon of butter (because health is not a factor in this recipe), and salt this to your taste. Disclaimer: This takes A LOT of salt. Just be ready to add and taste. I also used tomatoes with no salt added, so double check your can before you start adding a ton of salt. Let this simmer around for 10- 15 minutes so all the flavors can meld together. Also, make sure you stir it every so often because the cream likes to separate.
7) Pour the sauce over the pasta you cooked, and serve garnished with basil and parmesan. Voila. Bon appetit.
Pandemic Bonus Tip: Basil grows great inside. If you have a south or west facing window, it will grow on the windowsill. BUT if you live somewhere cold, I would highly recommend that you take the plant out of the windowsill. Basil is sensitive to cold. I am currently letting my plants stay on the window during the day, and moving them in at night.
1 Onion- diced
3 Cloves of garlic- diced
1 Red chile- seeded and diced
3oz of Pancetta- diced
2, 14oz cans of diced tomatoes
1 cup (plus a splash) of heavy cream
1/2- 3/4 cup of Vodka (depending on your taste. 3/4 can be strong- you have been warned)
1/2 teaspoon of Crushed red pepper flakes
1lb of Pasta
Olive Oil
3 Tbsp of Butter
Salt
Parmesan and Fresh Basil for garnish) don't skip this. it makes the whole thing)
1) Put about a tablespoon of olive oil into a large skillet over medium high heat. Cook pancetta until golden and delicious. Leave any fat that has been rendered and set pancetta aside.
2) Because we aren't aiming for healthy here, add two tablespoons of butter to the pancetta grease and olive oil. Now cook your onion, garlic, and red chile in this (still over medium high heat). Mmmm... Tasty. Did I mention we really aren't going for healthy here? Because this is not a dish for daily consumption.
3) Meanwhile, put a pot of water on to boil for your pasta, cook according to package instructions.
4) Once your onions are getting golden (thanks to butter and all the fatty goodness from the pancetta), add the two cans of tomato. Bring this to a nice, rolling boil, and turn on your vent. Let this mixture reduce until you have very little liquid left, and a nice concentrate at the bottom.
5) How is the sauce so smooth, you might ask? After 15 minutes or so of boiling, remove your skillet from the stove. Take out your blender. Plop the contents into the blender and puree it until nice and smooth. Now you know. If you're worried about the heat, don't be. I have made this with cheap blenders and expensive ones alike, they all hold up fine. Just be careful when you're pouring the mixture so you don't burn yourself. You can do it. I have faith.
6) Now that your sauce is smooth, transfer it back to your skillet. Add vodka, cream, pancetta and pepper flakes. Also add the additional tablespoon of butter (because health is not a factor in this recipe), and salt this to your taste. Disclaimer: This takes A LOT of salt. Just be ready to add and taste. I also used tomatoes with no salt added, so double check your can before you start adding a ton of salt. Let this simmer around for 10- 15 minutes so all the flavors can meld together. Also, make sure you stir it every so often because the cream likes to separate.
7) Pour the sauce over the pasta you cooked, and serve garnished with basil and parmesan. Voila. Bon appetit.
Pandemic Bonus Tip: Basil grows great inside. If you have a south or west facing window, it will grow on the windowsill. BUT if you live somewhere cold, I would highly recommend that you take the plant out of the windowsill. Basil is sensitive to cold. I am currently letting my plants stay on the window during the day, and moving them in at night.
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