Spicy Vodka Pasta with Calabrian Chilies
This spicy vodka pasta with Calabrian chilies combines pipe rigate with a rich, creamy tomato and vodka sauce, finished with Galbani® Parmesan. The Calabrian chilies add a slow-building heat that gives the dish a bold edge, making it a great option for dinner.
-
¾ cup Galbani® Shaved Parmesan
-
1 pound pipe rigate (or pipettes), or pasta of choice
-
Salt, for the pasta water
-
2 tablespoons unsalted butter
-
2 tablespoons olive oil
-
2 medium shallots, finely minced
-
3 garlic cloves, finely minced
-
6 tablespoons tomato paste
-
2 tablespoons jarred crushed Calabrian chilies in oil (such as Tutto Calabria)
-
⅓ cup vodka
-
¾ cup heavy cream
-
¼ teaspoon salt, plus more to taste
-
Freshly cracked black pepper, to taste
-
2 tablespoons unsalted butter, cold and cubed
-
¼ cup fresh basil leaves, torn, for garnish
-
Drizzle of olive oil, optional
-
Black pepper, optional
-
1 cup of reserved pasta water, add a splash at a time as needed
Bring a large pot of well-salted water to a rolling boil. Keep a measuring cup or ladle nearby so you remember to reserve pasta water before draining.
Warm the butter and olive oil in a wide, heavy-bottomed skillet over medium heat until the butter is foamy. Add the minced shallots and sweat for 3–4 minutes, until translucent and just starting to soften, taking care not to let them brown. Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the tomato paste and cook, stirring constantly, for 5–8 minutes, until the paste darkens from bright red to a deep brick color and the oil begins to separate around the edges of the pan. This step builds the flavor and the rich color of the sauce.
Stir in the Calabrian chilies and cook for about 30 seconds.
Meanwhile, drop the pipe rigate into the boiling water and set a timer for 2 minutes less than the package’s al dente time. The pasta will finish cooking in the sauce. Reserve about 1 cup of pasta water before draining.
Pull the pan off the heat and add the vodka, then return it to the heat and simmer for 2–3 minutes, until the sharp alcohol smell mellows and the sauce reduces slightly.
Lower the heat and stir in the heavy cream; the sauce will turn from deep red to a warm reddish-orange. Season with the salt and a few cracks of black pepper, to taste.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss over medium heat for 1–2 minutes, until the sauce thickens and coats every piece. The sauce will look thin at first, but it comes together as you toss. Add more pasta water a splash at a time, if it gets too thick.
Remove the pan from the heat and add the cold, cubed butter. Stir and toss until the butter melts into the sauce, leaving it glossy.
Plate into shallow bowls. Sprinkle a generous amount of Galbani® Shaved Parmesan over the top, scatter the torn basil, and finish with cracked black pepper and an optional drizzle of olive oil.
Pasta shape: Pipe rigate (or pipettes) catches the cream sauce in its ridges and curves, but any short, ridged pasta works well here. Rigatoni or penne are good substitutes.
Tomato paste: Regular canned tomato paste works perfectly here. If you have a double-concentrate paste (the kind sold in a tube), it gives an even deeper flavor and color, so feel free to use it in the same amount.
Adjusting the heat: This pasta has a nice kick. Start with 2 tablespoons, taste as thesauce comes together, and add more to your liking — we often go up to 3 or more for a spicier, redder sauce.
Butter at the start and finish: We use butter in two places: with the olive oil at the beginning to build a rich base for the aromatics, and again at the end, cold and cubed, swirled in off the heat. That final butter is what gives the sauce its glossy, velvety finish.
Why butter and olive oil together: Olive oil lets you cook the shallots and tomato paste over slightly higher heat without the butter browning, while the butter adds flavor and richness. Together, they give you the best of both.
Cream: Three-quarters of a cup gives a rich, balanced sauce with a warm reddish-orange color. For an even deeper red, lean into the chilies rather than cutting the cream.
Reheating: Store leftover pasta in an airtight container in the fridge for up to 3–4 days. To reheat, warm gently in a pan over low heat with a splash of pasta water, stirring until
the sauce loosens into a glossy coating again. Avoid high heat, which can cause the cream sauce to separate. Add shaved parmesan and torn basil after reheating.
Related Recipes:
-
¾ cup Galbani® Shaved Parmesan
-
1 pound pipe rigate (or pipettes), or pasta of choice
-
Salt, for the pasta water
-
2 tablespoons unsalted butter
-
2 tablespoons olive oil
-
2 medium shallots, finely minced
-
3 garlic cloves, finely minced
-
6 tablespoons tomato paste
-
2 tablespoons jarred crushed Calabrian chilies in oil (such as Tutto Calabria)
-
⅓ cup vodka
-
¾ cup heavy cream
-
¼ teaspoon salt, plus more to taste
-
Freshly cracked black pepper, to taste
-
2 tablespoons unsalted butter, cold and cubed
-
¼ cup fresh basil leaves, torn, for garnish
-
Drizzle of olive oil, optional
-
Black pepper, optional
-
1 cup of reserved pasta water, add a splash at a time as needed
Bring a large pot of well-salted water to a rolling boil. Keep a measuring cup or ladle nearby so you remember to reserve pasta water before draining.
Warm the butter and olive oil in a wide, heavy-bottomed skillet over medium heat until the butter is foamy. Add the minced shallots and sweat for 3–4 minutes, until translucent and just starting to soften, taking care not to let them brown. Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the tomato paste and cook, stirring constantly, for 5–8 minutes, until the paste darkens from bright red to a deep brick color and the oil begins to separate around the edges of the pan. This step builds the flavor and the rich color of the sauce.
Stir in the Calabrian chilies and cook for about 30 seconds.
Meanwhile, drop the pipe rigate into the boiling water and set a timer for 2 minutes less than the package’s al dente time. The pasta will finish cooking in the sauce. Reserve about 1 cup of pasta water before draining.
Pull the pan off the heat and add the vodka, then return it to the heat and simmer for 2–3 minutes, until the sharp alcohol smell mellows and the sauce reduces slightly.
Lower the heat and stir in the heavy cream; the sauce will turn from deep red to a warm reddish-orange. Season with the salt and a few cracks of black pepper, to taste.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss over medium heat for 1–2 minutes, until the sauce thickens and coats every piece. The sauce will look thin at first, but it comes together as you toss. Add more pasta water a splash at a time, if it gets too thick.
Remove the pan from the heat and add the cold, cubed butter. Stir and toss until the butter melts into the sauce, leaving it glossy.
Plate into shallow bowls. Sprinkle a generous amount of Galbani® Shaved Parmesan over the top, scatter the torn basil, and finish with cracked black pepper and an optional drizzle of olive oil.
Pasta shape: Pipe rigate (or pipettes) catches the cream sauce in its ridges and curves, but any short, ridged pasta works well here. Rigatoni or penne are good substitutes.
Tomato paste: Regular canned tomato paste works perfectly here. If you have a double-concentrate paste (the kind sold in a tube), it gives an even deeper flavor and color, so feel free to use it in the same amount.
Adjusting the heat: This pasta has a nice kick. Start with 2 tablespoons, taste as thesauce comes together, and add more to your liking — we often go up to 3 or more for a spicier, redder sauce.
Butter at the start and finish: We use butter in two places: with the olive oil at the beginning to build a rich base for the aromatics, and again at the end, cold and cubed, swirled in off the heat. That final butter is what gives the sauce its glossy, velvety finish.
Why butter and olive oil together: Olive oil lets you cook the shallots and tomato paste over slightly higher heat without the butter browning, while the butter adds flavor and richness. Together, they give you the best of both.
Cream: Three-quarters of a cup gives a rich, balanced sauce with a warm reddish-orange color. For an even deeper red, lean into the chilies rather than cutting the cream.
Reheating: Store leftover pasta in an airtight container in the fridge for up to 3–4 days. To reheat, warm gently in a pan over low heat with a splash of pasta water, stirring until
the sauce loosens into a glossy coating again. Avoid high heat, which can cause the cream sauce to separate. Add shaved parmesan and torn basil after reheating.