This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.

Items used to make this recipe:

(affiliate links)

• 6-quart stock pot https://amzn.to/2PZKlR2

• microplane grater https://amzn.to/2VQDqyH

• fire-roasted red peppers https://amzn.to/2VUByFo

• Rocco DeSpirito’s cookbook Now Eat This https://amzn.to/2YidMQW

Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces your favorite shape pasta

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

• 3/4 cup jarred fire-roasted red peppers, drained and chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated parmigiano-reggiano cheese

• 1 cup chopped fresh basil leaves

Directions

1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

3. Stir in cream, cheese, and simmer for 5 minutes.

4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

(affiliate links)