Spicy Vodka Pasta

I have yet to visit Carbone but I’m told this is an at-home version and does the pasta that all the New Yorkers rave about justice! I saw someone post a recipe similar to this and worked off a screenshot. I’ve made a few slight variations to the original and it’s become a staple in our household.

Ingredients:

• 2-3 TBSP olive oil

• 1/2 white onion finely diced

• salt to taste

• 5 cloves garlic grated into paste (or you can use a press)

• 1 tsp Calabrian chili peppers finely chopped (if you want it spicer you can use more)

• 1/2 cup tomato paste

• 1 TBSP butter

• 1 lb pasta of your choice (I use shell protein pasta)

• 1/4 cup vodka

• 2/3 cup heavy cream

• 2/3 cup pasta water

• 2/3 cup shredded parmesan cheese

Instructions:

1. Heat cast iron or skillet to medium heat and add 2 TBSP olive oil.

2. Add the diced onion. Add salt and cook for 5 minutes, tossing every bit until the onions are soft and translucent.

3. Add the Calabrian chili peppers and garlic. Cook for 2 minutes or until fragrant.

4. Add the tomato paste and combine all the ingredients. Add 1 TBSP butter to the mixture. Adjust the heat to medium-high heat. Continue cooking and stirring for 5-7 minutes, letting the tomato paste brown on the bottom of the pan. If the pan is drying up, add more olive oil. Continue to toss every minute or so.

5. While the tomato paste is cooking, fill a large pot with water and boil. Cook the pasta according to the directions.

6. Pour the vodka into the cast iron and scrape up all the golden brown bits from the bottom. Mix all the ingredients together.

7. Adjust the temperature to low and add the heavy cream. Stir and combine all the ingredients.

8. Adjust the heat to medium-low and transfer 2/3 cup of pasta water and shredded parmesan cheese. Stir to combine.

9. Transfer the al dente pasta to the sauce and toss until fully coated.

10. Serve and top with more salt and cheese if desired.

Enjoy!

If you’re serving this dish for a large group, I suggest making a crockpot slow cooker chuck roast (or some type of slow cooker meat). You can serve with that topped and it would make the perfect pair! Plus you’d use less pasta and balance it with some meat so it would go further.