Peperoncino Pasta Alla Vodka

This Peperoncino Pasta Alla Vodka recipe is a quick and delightful twist on a classic Italian-American favourite. Rumour has it, it was made as a nightclub pasta, made to satisfy hunger cravings! Combining the rich, creamy flavours of tomato and vodka with a hint of heat from our rosso red peperoncino, this dish offers a perfect balance of tanginess and warmth. The use of rigatoni pasta ensures that each bite is coated with the luscious brick orange sauce, making it a comforting and satisfying meal for any night of the week, or to impress dinner guests. Straight up, its addictive! An ideal choice for a delicious, larder-raid dinner.

Ingredients:

Makes 4 Servings

• 1/2 shallot, finely chopped
• 4 garlic cloves
• 1 heaped teaspoon Vincenzo’s Peperoncino
• 4 table spoons tomato puree
• 2 tablespoons vodka
• 1 ladle of passata
• 180ml heavy cream
• 30g chopped fresh basil
• 450g fusilli or rigatoni
• 60ml of olive oil
• 2 tablespoons unsalted butter
• 75g finely grated Parmesan, plus more for serving
• 2 tablespoons vodka
• Sea salt, freshly ground pepper

Instructions:

Cook time: 15 mins

1. Cook Pasta: Cook 450g rigatoni in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and reserve 240ml of pasta cooking liquid.
2. Prepare the Sauce:
   • Heat 60ml olive oil in a large skillet over medium heat.
   • Finely chop the shallot and 4 garlic cloves, and cook, stirring often, until translucent, about 5 minutes.
   • Add 1 heaped teaspoon of Vincenzo’s Peperoncino, and cook, stirring often, until fragrant, about 1 minute.
   • Add in your tomato paste and sauté, breaking up with a spoon, until the mixture is brick red, about 3 minutes.
   • Add 2 tablespoons of vodka and blend until smooth. The vodka should evaporate in approximately 3 mins
   • Add in a ladle of passata and reduce, about 5–7 minutes.
3. Finish the Sauce:
   • Add 180ml double cream and cook gently whilst stirring about 1 minute.
   • Remove from heat and add 75g finely grated Parmesan, stirring until the cheese is melted and the sauce is smooth.
4. Combine Pasta and Sauce:
   • Add cooked pasta and unsalted butter to the sauce and toss to coat until shiny.
   • Add any reserved pasta cooking liquid to loosen the sauce if required, a little at a time, until the sauce coats the pasta and is to your liking.
5. Serve: Serve the pasta topped with more grated Parmesan and butter, torn basil, salt, and freshly ground black pepper.