Photo: Pasta with Pepper Vodka Sauce Recipe
Ingredients
- 1 pound penne or ziti pasta
- 3 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 tablespoons minced garlic
- 1 (28-ounce) can peeled, crushed tomatoes, chopped, and their liquid
- 1/2 teaspoon crushed pepper flakes
- 3/4 cup Pepper Vodka, recipe follows
- 1/2 cup heavy cream
- Chopped basil leaves, garnish
- Finely grated pecorino cheese
Directions
In a large pot of boiling salted water, cook the pasta until just al dente, 8 to 10 minutes. Drain in a colander, return to the pot, and cover to keep warm.
Meanwhile, in a large skillet or saute pan, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft, about 2 minutes. Add the tomatoes and pepper flakes and cook, stirring, until thickened, 4 to 5 minutes. Add the vodka and cook until reduced to about 3 to 4 tablespoons, about 3 minutes. Add the cream and cook until thickened, 2 to 3 minutes. Remove from the heat and adjust the seasoning, to taste.
Add the cooked pasta to the sauce and toss to coat evenly.
Transfer to a large serving bowl and garnish with the basil and top with a sprinkling of the pecorino cheese.
Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Prep Time: 1 week
Pepper Vodka:
1 (750-ml) bottle best quality vodka
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
2 cloves garlic, peeled
Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use. Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be. Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
Serve, or remove the peppers and keep in the freezer.
Yield: about 3 1/4 cups
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Read all 16 reviews
By bvisailor
Charlotte, NC
on January 16, 2009
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I used Stoli pepper vodka and simmered the sauce for about 10 minutes before adding the cream so it was a bit thicker... I also used fat-free half & half instead of heavy cream in an effort to keep the cholesterol down. Just the right amount of heat, excellent flavor, and EASYEASYEASY to make. I'll be making this one often! Absolutely delicious.
By jesspelzman_108...
Newport Beach, CA
on September 20, 2008
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I thought that the sauce was too sour tasting, and the consistency of the sauce was too watery! Would never make this recipe again.
By nowake_4720682
Astoria, NY
on November 28, 2007
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My wife used her own secret tomato sauce recipe, then added the pepper vodka sauce from some home grown peppers. We used Grey Goose Vodka. It turned out to be the best vodka sauce we've ever experienced. We like kicking it up a notch.
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