Spicy Vodka Sauce
Spicy Vodka Sauce is my rendition of vodka sauce with a kick. This is a traditional vodka sauce recipe with passata, pancetta, and Calabrian chili peppers.
Servings: 6 servings
Calories: 601kcal
Cost: $20
Equipment
- 1 Saucepan
- 1 Pot
- 1 strainer
Ingredients
- ½ lb Pancetta, chopped
- 1 tbsp Extra virgin olive oil
- 2 Shallots, chopped
- 3 Cloves Garlic, minced
- 2 tablespoon Tomato paste
- 1 tablespoon Calabrian chili peppers
- ½ Cup Vodka
- 1 24 oz Tomato passata
- 1 tsp Salt
- 1 handful Basil leaves
- ½ Cup Heavy cream
- ¼ cup Parmigiano Reggiano, freshly grated
- 1 lb Penne
Instructions
- Add pancetta to a cold pan. Bring the large saucepan to medium heat. Sauté the pancetta until the fat renders and the pancetta is golden-brown and crisp at the edges. Stir often to make sure all sides of the meat are golden brown and crispy. Using a slotted spoon, remove the pancetta and set it aside.
- Spoon off the rendered fat, leaving 1-2 tablespoons behind for flavor. Add a tablespoon of extra virgin olive oil if the pan seems dry and lower the heat to medium-low. Stir in chopped shallots and saute for about 3 minutes. If the shallots begin to brown, lower the heat further or remove the pan from the heat for a minute. Once the shallots have softened, add in your garlic. Sauté for 1 minute, stirring often.
- Add the tomato paste and Calabrian chili peppers. Let the tomato paste sit for 2 minutes to caramelize in the pan. Stir to combine. The tomato paste should turn to a darker red and leave a residue on the pan as you stir it.
- Pour in ½ cup of vodka and bring to a simmer. Allow the vodka to simmer until it reduces by about half. When you drag your wooden spoon across the bottom of the pan, you should see it part and then slowly come back together.
- Pour in the passata and ½ teaspoon of salt. Bring to a simmer for 20 minutes, stirring occasionally. While the sauce is simmering, boil your water and add the pasta to the water. Cook until al dente.
- When there are about 3 minutes left of simmering, stir in the basil and pancetta. Remove the pan from the heat and let it sit for 2 minutes. Stir in the heavy cream.
- Add ¼ cup of pasta water to the sauce. Then stir in the pasta and combine well until completely coated. Stir in ¼ cup of Parmigiano Reggiano and serve!
Video
Notes
- Place the pancetta in the freezer for 10 minutes before chopping. This firms it up to make it easier to chop cleanly.
- Start the pancetta in a cold pan. This will help render the fat on the pancetta and also crisp up the edges of the pancetta to that golden brown color.
- Caramelize the tomato paste before adding the vodka. This gives the sauce a richer tomato flavor.
- Adjust the heat of the sauce by adding or removing 1 tablespoon of Calabrian chili peppers.
- Add the heavy cream off the heat, letting it cool for a minute before adding so that it doesn't curdle immediately when you stir it into the sauce.
- Save some pasta water before draining the pasta. Stir in ¼ cup at first, then add more as needed until the sauce is glossy and clings to the pasta.
Nutrition
Calories: 601kcal | Carbohydrates: 61g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 50mg | Sodium: 758mg | Potassium: 356mg | Fiber: 3g | Sugar: 4g | Vitamin A: 438IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
