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Spicy Vodka Spaghetti with Burrata

Glossy, spicy tomato-vodka sauce coating al dente spaghetti, finished with cool, creamy burrata and fresh basil.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 1 lb spaghetti
  • 2 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 0.5 cup tomato paste double concentrated
  • 1 tsp red pepper flakes plus more for garnish
  • 0.33 cup vodka
  • 0.75 cup heavy cream
  • 0.5 cup Parmesan cheese grated
Toppings
  • 8 oz fresh Burrata cheese torn into chunks
  • 0.5 cup fresh basil

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Tongs
  • Knife

Method
 

  1. Boil a large pot of salted water. Cook spaghetti until al dente, reserving 1 cup of pasta water.
  2. In a large skillet, sauté onion in olive oil and butter until soft. Add garlic and cook for 1 minute.
  3. Stir in tomato paste and red pepper flakes. Cook for 5 minutes until paste turns dark red.
  4. Deglaze pan with vodka, scraping up browned bits. Simmer for 2 minutes to cook off alcohol.
  5. Lower heat and whisk in heavy cream until smooth. Simmer gently to thicken.
  6. Add cooked pasta, 1/2 cup pasta water, and Parmesan to the sauce. Toss vigorously to coat.
  7. Plate the pasta and top with cold chunks of burrata cheese and fresh basil.
  8. Finish with a drizzle of olive oil and extra black pepper.

Notes

For extra protein, add grilled shrimp or crispy pancetta. If you don't drink alcohol, swap vodka for water and a squeeze of lemon.