The Best Spicy Vodka Pasta

Ingredients

• 500 g Semolina Flour (for homemade pasta dough)
• 250 g Water (lukewarm, for pasta dough)
• 2 Red Fresno Chilies (seeded and finely diced; can substitute red jalapeños)
• 5 cloves Garlic (thinly sliced)
• 4 oz Guanciale (cut into 1/8" cubes; bacon can be used as a substitute)
• 1/4 cup Extra Virgin Olive Oil (for sautéing)
• 2.5 tsp Granulated Sugar
• 3 tbsp Gochujang (Korean fermented chili paste)
• 1 cup Tomato Paste (high‑quality San Marzano tomato paste)
• 1 tbsp Vodka (helps emulsify the sauce)
• 1/4 cup Water (for sauce thinning)
• 1.5 cups Heavy Whipping Cream (full‑fat for richness)
• 3/4 cup Pecorino Romano Cheese (shredded; can use Parmesan)
• 2 tbsp Unsalted Butter (ice‑cold, cut into cubes)
• Sea Salt (generously for pasta water and seasoning)
• Freshly Cracked Black Pepper (for garnish)

Instructions

1. Make Pasta Dough

   Combine 500 g semolina flour with 250 g lukewarm water in a mixing bowl. Mix by hand until the mixture forms a dry crumb, then keep mixing until it comes together into a cohesive ball. If the dough feels too crumbly, add a splash of water. Stop mixing as soon as the dough is formable.

   Time: PT10M

2. Extrude Rigatoni

   Fit the KitchenAid pasta extruder attachment (or hand extruder) with the rigatoni die. Roll the dough into small balls, feed them through the extruder, and cut to the desired length. Toss the fresh rigatoni lightly with semolina, spread on a tray, and refrigerate uncovered overnight to dry.

   Time: PT10M

3. Prep Aromatics & Guanciale

   Dice the two red Fresno chilies into thin strips, then cross‑cut to create small cubes. Slice 5 garlic cloves thinly. Cut 4 oz guanciale into 1/8‑inch cubes.

   Time: PT10M

4. Crisp the Guanciale

   Heat 1/4 cup extra‑virgin olive oil in a large sauté pan over medium‑low heat. Add the guanciale cubes and cook, stirring often, until they are crispy and browned.

   Time: PT5M

   Temperature: Medium‑low

5. Add Chilies and Garlic

   Add the diced chilies and sliced garlic to the pan. Sauté for 30–45 seconds until fragrant, then season lightly with a pinch of salt to draw out moisture.

   Time: PT1M

   Temperature: Medium‑low

6. Build the Base

   Stir in 2½ tsp granulated sugar, 3 tbsp gochujang, and 1 cup high‑quality tomato paste. Cook, stirring, for 2–3 minutes until the paste begins to caramelize on the bottom of the pan.

   Time: PT3M

   Temperature: Medium

7. Add Vodka and Water

   Pour in 1 tbsp vodka and ¼ cup water. Stir briefly; the alcohol will help emulsify the sauce.

   Time: PT1M

   Temperature: Medium

8. Finish the Sauce

   Stir in 1½ cups heavy whipping cream. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 1–2 minutes until the sauce thickens slightly.

   Time: PT2M

   Temperature: Medium‑high to low

9. Cook the Pasta

   Bring a large pot of water to a rolling boil. Salt the water heavily (as salty as the ocean). Add the dried or fresh rigatoni and cook according to package directions until al dente, about 10 minutes for fresh pasta and 11‑12 minutes for dried.

   Time: PT10M

   Temperature: Boiling

10. Emulsify and Combine

    Using a spider strainer, transfer the hot pasta directly into the sauce pan. Add ¾ cup shredded pecorino and 2 tbsp ice‑cold butter cubes. Toss vigorously, adding about ¼ cup reserved pasta water a little at a time until the sauce clings to the rigatoni with a glossy sheen.

    Time: PT5M

    Temperature: Medium

11. Plate and Garnish

    Divide the pasta among serving bowls. Top with extra grated pecorino or parmesan and a generous grind of fresh black pepper. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

1415

Protein

45 g

Carbohydrates

130 g

Fat

80 g

Fiber

5 g