Spicy Vodka Sauce

1/2 diced onion

4 cloves of garlic

6oz tomato paste

1/2 cup ajvar (red bell pepper spread)

3/4 cup vodka

1 cup heavy cream or light cream

3 tablespoons of butter

1/2 cup parmesan cheese

1 package of rigatoni or large penne

1 cup pasta water

Chili flakes or chili paste (optional)

I made this sauce from looking at different recipes and having inspiration from having some of the best spicy vodka sauces across NYC and NJ. One in particular being one that was heavily influenced by bell pepper; hints the addition to ajvar. Then the famous Carbone simple but delicious. I took what I lived and left out what I hated.

Sauté onion and garlic together until soft and translucent. Add tomato paste and ajvar and cook until a deep red color; approximately 5 mins.

Cook your pasta al dente in salted water and reserve a cup of the liquid

Add the vodka to the sauce on a low heat and stir occasionally until most of the liquid has evaporated. Approximately 10mins. Add the cream and chili flakes/paste stir until combined and remove from heat.

Add noodles to sauce with butter and 1/2 cup of pasta water. Cook pasta until butter is melted; add more water when needed. Then add your cheese. Your sauce is ready when it is orange in color and velvety smooth.

East Coasters: you can find ajvar is most local grocery stores.

West Coasters: Trader Joe’s has something similar called red pepper spread on the isle with the ketchup

Or it is very simple to made it homemade. I make it a few times a year and freeze it. Or you can even leave it out of the recipe but definitely adds a depth of flavor

Rich red color we are looking for