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The Best Spicy Vodka Pasta
From joshuaweissman.com
Serves 4
30 min
A creamy tomato pasta with crispy guanciale, gochujang heat, and a vodka-spiked sauce finished with pecorino and butter.
| prepFill a 6 quart pot about halfway with water and bring to a boil over high heat. Season to taste with salt until it is almost as salty as the ocean. | ||||||
| ¼ cup / 60 mL extra virgin olive oil | Render guanciale, medium-low, 4–5 min | Add chilies & garlic, sauté 1 min | Stir in sugar, gochujang & tomato paste, 2–3 min | Deglaze with vodka & water, add cream, simmer 1–2 min | Toss in pasta, stir off heat, add pecorino & butter | Season with salt & pepper, serve with Parmigiano Reggiano |
| 4 oz / 114 g guanciale, cut into ⅛ inch (3 mm) cubes | ||||||
| 2 red Fresno chilies, finely chopped | ||||||
| 5 cloves garlic, thinly sliced | ||||||
| 2.5 tsp / 13 g granulated sugar | ||||||
| 3 Tbsp / 48 g gochujang | ||||||
| 1 cup / 256 g tomato paste | ||||||
| 1 Tbsp / 15 mL vodka | ||||||
| ¼ cup / 60 mL water | ||||||
| 1.5 cups / 360 mL heavy cream | ||||||
| 1 lb / 454 g dried rigatoni or homemade | Cook pasta al dente per package directions | |||||
| ¾ cup / 75 g grated pecorino | ||||||
| 2 Tbsp / 28 g unsalted butter, cold and cubed | ||||||
| Kosher salt, to taste | ||||||
| Freshly grated Parmigiano Reggiano, to taste | ||||||
| Freshly cracked black pepper, to taste | ||||||
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