How to Make the Best Vodka Sauce
The simple techniques that make it taste restaurant-worthy.
I ate at least a serving of this before I even got to my “my bite” shot. I don’t know if it’s just me, but vodka pasta is one of the most addictive bites out there. It’s rich, silky, perfectly spicy, and I somehow always seem to forget just how good it is.
While the ingredient list is simple, a few small techniques make all the difference. Let the shallots cook low and slow until they’re almost melting into the sauce, don’t rush the tomato paste (it should turn a deep brick red before you move on), and finish everything with plenty of pasta water (and a little butter) until the sauce is glossy enough to coat every piece of pasta.
Serve it with garlic bread, a simple Caesar salad, or top it with grilled steak, chicken, or salmon for a heartier meal. However you serve it, this is one of those recipes you’ll find yourself coming back to again and again.
Recipe Note: I filmed this recipe using half the ingredients listed below (250 g pasta), but I’m sharing the full-size recipe here so it serves 4 to 6.
Spicy Vodka Pasta (Copycat Carbone Vodka Pasta)
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes
