The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey foodies! If you’re looking for a pasta dish that brings heat, creaminess, and a little boozy kick, this creamy spicy boozy pasta is just what you need! It’s inspired by penne alla vodka, but I’ve added a spicy gochujang twist to take it to the next level. Trust me, once you try this, it’s going to become your new favorite weeknight dinner. Oh, and you can always toss in some prawns or your favorite protein to make it even more indulgent!
Method
Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once the water is boiling, add your pasta and cook it until it’s al dente, usually around 9-10 minutes. Be sure to save a little pasta water (about 1/4 to 1/2 cup) before draining the pasta. This starchy water will help bring everything together later and make the sauce smoother.
Sauté the Aromatics
While your pasta is cooking, grab a frying pan or skillet and place it over medium heat. Add the olive oil and sliced garlic. Sauté the garlic until it becomes fragrant, about 1 minute. Then, add the diced onion to the pan and cook them for another 3-4 minutes until they soften and become translucent. This forms the base for your sauce, giving it that wonderful savory aroma.
Prepare the Spicy Sauce
Next, it’s time to bring the heat! Add the gochujang (the Korean chili paste) and the tomato purée to the pan. Stir it all together, allowing the ingredients to cook for 2-3 minutes, making sure everything is well combined and the gochujang starts to release its flavors. Then, pour in the vodka. Let it simmer for a minute or two, allowing the alcohol to cook out while the flavors deepen.
Add the Cream for Richness
Once the vodka has cooked off, it’s time for the creamy part! Lower the heat to a simmer and pour in the double cream. Stir it gently as it heats up, letting the sauce thicken slightly. This step makes the sauce rich and smooth, creating that perfect creamy texture. Allow it to simmer for about 2 minutes, ensuring the cream is fully incorporated and the sauce becomes velvety.
Combine the Pasta and Sauce
Now, it’s time to bring everything together. Add the cooked pasta into the sauce, and give it a good stir to make sure each piece of pasta is coated in that creamy, spicy goodness. Then, pour in some of the reserved pasta water (start with 1/4 cup) and add the grated parmesan cheese. Stir everything until the cheese is melted and the sauce is perfectly smooth. If the sauce is too thick, add a little more pasta water to achieve your desired consistency.
Finish the Dish
To finish off the dish, add a knob of butter to the pan. Let it melt into the sauce, adding a rich gloss and extra smoothness. Crack some black pepper on top and taste the sauce. If you think it needs more seasoning, feel free to add a pinch of salt, but be careful, as the parmesan might already make it salty enough.
Garnish and Serve
Once everything is perfectly combined, serve the pasta hot. Sprinkle extra parmesan over the top for that cheesy finish. Now you’re ready to dive in and enjoy this rich, spicy, and creamy pasta dish!
Necessary Tools
- Large pot for boiling pasta
- Frying pan or skillet
- Stirring spoon
- Measuring cups and spoons
- Grater for parmesan
Creamy Spicy Boozy Pasta
Cuisine: Italian, AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1 tbsp olive oil
1/2 onion, diced
5 garlic cloves, sliced
2 tbsp gochujang
1 tbsp tomato purée
1 tbsp vodka
1/2 cup + 1-2 tbsp double cream
1/4-1/2 cup of pasta water (add and adjust to taste)
1/4 cup grated parmesan
220g pasta
Knob of butter
Directions
- Sauté the Aromatics In a frying pan over medium heat, add olive oil and garlic. Sauté until it becomes fragrant, then toss in the diced onions and cook until softened.
- Spicy Sauce Time Add the gochujang and tomato purée to the pan. Stir everything together and cook for 2-3 minutes. Add the vodka, letting it cook out for a minute or two.
- Creamy Goodness Lower the heat, and pour in the double cream. Let it simmer and thicken for a couple of minutes.
- Combine the Pasta Add the pasta to the sauce, followed by the reserved pasta water and grated parmesan. Stir to combine until everything is well-coated in that creamy sauce.
- Finish the Dish Drop in a knob of butter, and crack some black pepper over the top. Add salt if you think it needs it.
- Garnish and Serve Top with extra parmesan and enjoy!
Notes
- Be careful not to overcook the vodka. You want it to burn off but still add that signature boozy kick!
- If your sauce gets too thick, add a little more pasta water to loosen it up and keep it creamy.
- Make sure to taste before adding salt – the parmesan can be salty enough, so don’t overdo it!
Serving Suggestions
- Add prawns, grilled chicken, or your favorite protein for extra flavor and substance.
- Pair with a light salad or roasted veggies for a balanced meal.
- This pasta is perfect with a glass of white wine or a cold beer!
Fun Fact
Did you know that “penne alla vodka” is said to have been invented in the 1980s in New York? The vodka helps bring out the flavors of the tomatoes and cream, making the sauce extra rich and delicious.
Conclusion
This creamy spicy boozy pasta is the perfect combination of rich, spicy, and indulgent. It’s quick to whip up, yet packed with flavor, making it the ultimate comfort food with a kick! Try it out and let me know how it turned out! Enjoy!
