This bucatini recipe has the most delicious spicy vodka sauce, and takes less than an hour to make. Top it with a handful of fresh basil and you’ve got yourself the perfect pasta dish!
- 10 oz (285 g) bucatini
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic (1 tbsp), minced
- 1 (28 oz) can crushed tomatoes (794 g)
- 1/2 cup (125 ml) vodka
- 1 tsp crushed red pepper flakes
- 1/4 cup (10 g) fresh basil, chopped
- 2 tbsp fresh oregano, chopped
- 1/2 cup (125 ml) heavy cream
- 1/4 cup (30 g) grated parmesan cheese
- 1 1/4 tsp salt (more or less to taste)
- 1/2 tsp pepper
- Bring a large pot of salted water to a boil to cook your pasta in.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent. Then add the minced garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Reduce heat to medium-low and add the crushed tomatoes, vodka, crushed red pepper, basil, and oregano. Stir and increase the heat back to medium. Simmer for 15 minutes or until the alcohol has been reduced out.
- While the sauce is simmering, cook and drain your pasta according to the package. Reserve 1 cup (250 ml) of pasta water in case you need to thin out the sauce.
- Reduce the sauce to low heat and stir in the heavy cream, parmesan, salt, and pepper. Cook for an additional 5 minutes. If you feel like your sauce is too thick, you can add a bit of the reserved pasta water to thin it to your liking.
- Turn off the heat and mix the bucatini into the sauce with tongs. Top with fresh basil and cracked pepper if desired.
Be careful not to add too much pasta water or the sauce could get watered down and lose flavor intensity.
Keywords: spicy vodka pasta, bucatini, spicy vodka sauce, pasta alla vodka, vodka sauce, bucatini recipe, pasta recipe, pasta dish