Spicy Vodka Sauce
Spicy Vodka Sauce is my rendition of vodka sauce with a kick. This is a traditional vodka sauce recipe with pancetta, shallots, and vodka, but just spicy. It is one of my favorite comfort foods and I always use it to cheer up my wife.
Servings: 6 servings
Calories: 585kcal
Cost: $20
Equipment
- 1 Saucepan
- 1 Pot
- 1 strainer
Ingredients
- 1 24 oz Tomato passata
- 1 tbsp Extra Virgin Olive Oil
- ½ lb Pancetta, chopped
- 2 Shallots, Chopped
- 3 Cloves Garlic, Minced
- 1 handful Basil Leaves
- 2 tablespoon Tomato Paste
- ½ Cup Vodka
- 1 tablespoon Calabrian chili peppers
- 1 tsp Salt
- ½ teaspoon Fresh Cracked Black Pepper
- ½ Cup Heavy Cream
- 1 lb Penne
Instructions
- Add your chopped pancetta to a cold pan. Bring your saucepan to medium heat. Fry the pancetta stirring often, for about 5 minutes. The fat should be translucent while the rest becomes browned. Once it reaches the desired texture, remove the pancetta from the pan. Leave 1 tablespoon of oil behind.
- Lower the heat to medium-low. Add 1 tablespoon of olive oil. Add the shallots into the pan and saute for 3-5 minutes, until translucent. Then add your garlic and saute for 1-2 minutes.
- Add 2 tablespoon of tomato paste and calabrian chili peppers to the pan. Let the tomato paste sit for 2 minutes to caramelize. Stir all the ingredients together to combine.
- Pour in your vodka, and bring it to a simmer. Stir often and allow the vodka to reduce by half, deglazing the bottom of the pan.
- Add the tomato passata and bring to a simmer. Stir in the pancetta, basil leaves, salt, and pepper. Simmer for 20-25 minutes.
- While the sauce is simmering, boil your pasta.
- Remove the sauce from the heat and cool for 2 minutes. Stir in the heavy cream and ½ cup of pasta water. Add your pasta to the sauce and stir well to coat.
- Serve with grated parmigiana!
Notes
- I place my pancetta in the freezer for 10 minutes prior to chopping. It will make your life a lot easier.
- It's best to saute pancetta starting in a cold pan. This will help render the fat on the pancetta and also crisp up the meat to a golden-brown.
- Caramelize the tomato paste in the hot pan to help intensify the tomato flavor. Let the tomato paste cook for 2-3 minutes before adding the vodka to the pan.
- Adjust the heat of the sauce by adding more or less calabrian chili peppers.
- Bring the heavy cream to room temperature before putting it into the sauce to temper it to the heat.
Nutrition
Calories: 585kcal | Carbohydrates: 60g | Protein: 16g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 47mg | Sodium: 691mg | Potassium: 352mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
