Greek Freak Pasta Alla Vodka

Name: Greek Freak Pasta Alla Vodka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 lb lumache or conchiglie pasta; 2 tablespoons Greek Freak seasoning; 1 cup small-diced white onion; ¼ cup minced garlic; ⅛ cup finely chopped Calabrian chiles with oil; ¼ cup vodka; 28 oz Mutti crushed tomatoes; 2 tablespoons neutral oil; ¼ cup heavy cream; 1 cup finely grated Pecorino Romano, divided; ¼ cup reserved pasta water, , plus more as needed; 1 tablespoon Korean chile threads, , for finishing

Christian Gill

Servings

6

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

Italian

Ingredients

1 lb lumache or conchiglie pasta
2 tablespoons Greek Freak seasoning
1 cup small-diced white onion
¼ cup minced garlic
⅛ cup finely chopped Calabrian chiles with oil
¼ cup vodka
28 oz Mutti crushed tomatoes
2 tablespoons neutral oil
¼ cup heavy cream
1 cup finely grated Pecorino Romano, divided
¼ cup reserved pasta water, , plus more as needed
1 tablespoon Korean chile threads, , for finishing

Directions

Heat the neutral oil in a large skillet or saucier over medium heat until shimmering.
Add the diced onion and minced garlic. Cook for 2–3 minutes, stirring frequently, until softened and fragrant.
Add the Calabrian chiles and their oil. Cook for another 2 minutes, stirring frequently.
Add the Greek Freak seasoning and cook for approximately 1 minute, stirring constantly.
Remove the pan briefly from direct high heat and add the vodka. Return to medium heat and cook for 1–2 minutes.
Pour in the crushed tomatoes and stir thoroughly to incorporate all of the aromatics from the bottom of the pan. Bring to a gentle simmer. Cook over medium heat for 3–4 minutes, stirring frequently.
Reduce the heat slightly and add the heavy cream. Simmer gently for another 2 minutes.
Meanwhile, cook the pasta in generously salted water until just al dente. Before draining, reserve at least 1 cup pasta water. Drain the pasta.
Add the pasta directly to the vodka sauce along with ¼ cup reserved pasta water. Increase the heat to medium-high and toss continuously for approximately 2 minutes. Add additional pasta water a tablespoon or two at a time if needed.
Remove the skillet from the heat. Add approximately ¾ cup grated Pecorino Romano and toss until melted and emulsified into the sauce. Use the remaining Pecorino for finishing.
Divide the pasta among warm bowls. Finish with freshly grated Pecorino Romano, Korean chile threads, and an optional small spoonful of Calabrian chile oil. Serve immediately.