Chili Oil Vodka Pasta

Method10 steps · about 25 min

1. 1

   Step 1: Finely chop the ½ onion and crush all 4 garlic cloves. Keep the prepared onion and garlic separate for their different cooking stages.

   Uses ½ onion, finely chopped · 4 garlic cloves, crushed

2. 2

   Step 2: Bring enough separate pasta (160 g) water to a boil. Cook all 160 g pasta until al dente; the source gives about 8 minutes, but the actual pasta packet and doneness govern. Before draining, reserve some actual pasta cooking water for loosening the sauce. Keep the drained cooked pasta and this separate unmeasured reserve ready.

   Source pasta guide — check packet and al dente · 8 minUses Pasta-boiling water; amount unspecified · 160 g pasta

3. 3

   Step 3: Warm all the measured 1½ tbsp olive oil and 1½ tbsp cooking chili oil in a pan over medium-low heat.

   Uses 1½ tbsp olive oil · Measured 1½ tbsp cooking chili oil

4. 4

   Step 4: Add all the earlier chopped onion to the warmed cooking oils. Cook gently until the onion is softened and translucent.

   Uses All warmed measured cooking oils · All earlier chopped ½ onion

5. 5

   Step 5: Stir all the earlier crushed garlic and the measured 1 tsp chili flakes into the softened onion-and-oil base. Cook for about 30 seconds, until fragrant without burning.

   Sauté garlic and chili flakes · 1 minUses All softened onion and cooking oils · All earlier crushed 4 garlic cloves · 1 tsp chili flakes

6. 6

   Step 6: Stir all 90 g tomato paste into the garlic-and-onion base and cook for a few minutes, until it darkens and caramelizes slightly. Take the pan off the heat before adding all 4 tbsp vodka. Stir, return to the heat and simmer briefly to mellow its sharp aroma.

   Uses All fragrant onion, garlic, chili flakes and oils · 90 g tomato paste · 4 tbsp vodka

7. 7

   Step 7: Pour all ¾ cup heavy cream into the tomato-vodka base. Stir gently over the heat for about 4–5 minutes, until the sauce thickens, and season with sauce salt to taste.

   Thicken vodka cream sauce · 4 minUses All cooked tomato-vodka base · ¾ cup heavy cream · Sauce salt to taste

8. 8

   Step 8: Add all the drained cooked pasta to the thickened cream sauce. Toss well, adding only a splash at a time of the actual earlier reserved pasta cooking water as needed to loosen the coating.

   Uses All seasoned thickened cream sauce · All cooked pasta from the 160 g supply · As needed from the earlier unmeasured pasta-water reserve

9. 9

   Step 9: Lower the heat or take the pan off it. Stir all 1 tbsp cold butter into the sauced pasta until glossy, then stir in the measured ¼ cup grated Parmesan until melted.

   Uses All cooked pasta and cream sauce · 1 tbsp cold butter · Measured ¼ cup grated Parmesan

   
10. 10

    Step 10: Divide the finished pasta into 2 servings. Add the separate optional extra Parmesan and extra chili-oil drizzle as desired; the cooking oil and measured sauce Parmesan have already been used.

    Uses All finished pasta with melted butter and measured Parmesan · Optional separate extra Parmesan · Optional separate extra chili-oil drizzle