Crispy Chicken Burgers
Avocado Cream Pie

Spicy Vodka Sauce Pasta

Plush, with a brazen blush, this famous, smooth sauce speaks of caramelized tomato, delivers a bit of a kick, and finishes up with a creamy, silky celebration for your taste buds.  That's amore!


I finally got around to making and, re-making, and thinking and re-thinking, to come up with my version of this famous sauce. As the Pasta Queen says, "Something amazing happens when you combine garlic, onions, and tomato paste with vodka.  It's the chemical reaction of love, just like you are!"



10.  You can boast, to one and all, and mean it, that you EAT LIVE PASSIONATELY!

 9.  Vodka Sauce is so delicious that both Italy and New York City lay claim to it's creation. 

 8.  You actually get to caramelize tomato paste!  Bet you've never done that before.

 7.  Family and friends will sing your praises. That's Amore!

 6.  It's so easy to fiddle with the deliciousness of this sauce, to make it just perfect for you and yours.

 5.  It's fun to imagine all the pasta shapes that want to be loved by Spicy Vodka Sauce.

 4.  You'll be in the running to win the coveted BRAZEN BLUSH Award!

 3.  Your favorite people will close their eyes in heavenly deliciousness when they take a mouthful.

 2.  When you serve it, you'll have a glint in your eyes that will defy Mona Lisa's

 1.  It doesn't matter if it's Spring, Summer, Autumn or Winter, it's always in season.


* * * * * * * * * * * * * * * * * * * *
Grazie Mille to The Pasta Queen and Gigi Hadid and Sari Diskin,
for this delicious inspiration, for The Last Wonton.
* * * * * * * * * * * * * * * * * * * * *


3/4 pound Campanelle, or your favorite pasta shape
1/4 cup extra virgin olive oil
3 tablespoons butter, divided
1 good-sized shallot, diced
2 plump garlic cloves, minced
3 heaping tablespoons tomato paste
3 heaping tablespoons vodka
3/4 cup whipping cream
1 teaspoon dried red chili flakes (more or less, to your own taste)
Pasta water
1/2 cup plus of grated Parmesan (or I use a blend from the store of Parm, Asiago and Romano)
Sea salt and fresh ground pepper

Put salted water on to boil, for the pasta.  Don't forget to swoop up some pasta water, in a measuring cup or similar, once the pasta has been added, and been cooking for a bit.  Set pasta water aside.

In large frying pan, over medium high heat, add olive oil, 1 tablespoon butter, diced shallots and minced garlic.  Stirring, cook until shallots are softened and a bit caramelized.

Add tomato paste, season with salt and pepper.  Stirring occasionally, and adjusting heat if necessary, let the tomato paste cook until it goes from bright red to a deep toasty red, 2 - 4 minutes.  Add the vodka and stir, stir to deglaze the pan. 

Stirring, add the whipping cream and red chili flakes, to taste.  Over medium heat add the drained al dente pasta to the pan, along with 2 tablespoon butter, cheese and some pasta water.  Season with salt and pepper and stir, stir, tossing the pasta about, in the pan and adding more pasta water to get the consistency just right, for you. 

Plate each serving, and add more cheese and fresh basil to make it all deliciously bellisima.  Enjoy!

"Everything you see I owe to pasta."
~ Sophia Loren