Lusciously creamy. Delightfully spicy. Gorgeously glossy. The allure of spicy vodka sauce continues to captivate the Garden State.
Now, we’re not talking about the of 1960s pink sauce classic, penne alla vodka. Spicy vodka is a much newer iteration, having hit the scene just over a decade ago when it instantly became a cult classic thanks to NYC restaurant, Carbone. Traditionally prepared with thick, chewy rigatoni noodles, the stars of this sauce are Calabrian chilies, responsible for its vibrant color and zippy bite. Unlike classic vodka sauce, spicy vodka uses less heavy cream, relying on onion, garlic, tomato paste, butter and pasta water to achieve its velvety texture. Fresh or dried pasta can be used, as long as it’s al dente.