The BEST Spicy Vodka Sauce | This Will Be Your New Favorite Recipe |

Welcome to my channel ‪@cheftuan‬ Today I am making spicy vodka sauce, not just any but THE BEST Spicy vodka sauce. What makes my recipe THE BEST? Normally this dish is made using only tomato paste, as the only tomato product. I love the richness of tomato paste, but I feel like the ADDITION of a passata or tomato sauce brings a very lovely brightness and acidity to this dish.
Don't just take my word for it. You MUST try this version!
Dried pasta (I cooked enough for 2)
Use your favorite shape, rigatoni, penni, campanelle or my favorite, conchiglie.
** it is important to cook your dried pasta 1 minute LESS than packaged instructions. As the pasta will finish cooking in the sauce.**
1 medium-sized onion sliced thin
1-2 large garlic cloves thinly sliced
3 Calabrian chilies chopped fine (you can use dried crushed red pepper flakes)
1 tbsp butter
1 tbsp olive oil
Pinch of salt
3-4 tbsp tomato paste
1/2 C tomato sauce
1/8 C unflavored vodka (can omit if you're not consuming alcohol)
1/2 C heavy cream
Pecorino Romano
Boil your pasta to 1 minutes less than packaged instructions.
Saute your onions, then garlic to nice and GBD.
Add tomato paste and saute for a few minutes. Add your chilies and stir.
Add vodka to deglaze your pan and let it cook off. Add tomato sauce. Stir well to combine.
Let that simmer for a few minutes. Add your heavy cream and stir well. Turn your heat to low. Add some grated pecorino or parm to the sauce and stir. Let the sauce thicken a bit.
Once pasta is cooked, add to the sauce and a little bit of pasta water if the sauce is too thick. Stir to combine and serve.
Grate more cheese on top. I like to garnish w a whole calabrian chili and some basil. Enjoy.

[@cheftuan]

Thank you for watching. Now go make this recipe and let me know what you think!

[@2daysoffproductions887]

This is my new home for all things food. Thank you. Can’t wait to try some of these recipes.

[@cheftuan]

Thank you!

[@video_camera]

This looks fantastic. I always thought, since vodka has no noticeable flavor, that it would be pointless to add it to a sauce and just evaporate the alcohol, but apparently it enhances the flavor and helps the sauce stay emulsified. I'll have to try this :D

[@user-rd8me6pv5i]

Вкусный острый соус, сочетающий в себе все вкусы! Это стоит сделать!👍👍Delicious hot sauce that combines all the flavors! It's worth doing!👍👍

[@bennymollica629]

There’s no onion in vodka sauce but I guess you can but Italians don’t

[@freakdeath1020]

For people who might take the alternative route: What's even the point of not adding vodka then calling it vodka sauce? Calling the sauce "vodka" sauce should have and must have VODKA innit! btw, that looks good, i might try this later.

[@cheftuan]

They can call it whatever they want, like Tomato cream sauce?

[@ashishkabob1201]

Boom!