The Best Spicy Vodka Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor

Mix 500 g of semolina flour with 250 g of water by hand until it forms a dry dough.

If the dough is too crumbly, add a tiny splash of water and continue mixing until it forms a ball.

Use a KitchenAid with an extruder attachment to make rietoni pasta, or use dried rietoni if preferred.

Form the dough into small balls and press them through the extruder to create pasta shapes.

Toss the fresh pasta with semolina and let it dry uncovered in the fridge overnight.

Dice two red Fresnos by cutting off the tops, hollowing them out, and removing the seeds before dicing them into small cubes.

Thinly slice 5 cloves of garlic.

Dice 4 oz of guanciale into small cubes.

Boil water in a large pot and season it generously with salt.

In a pan over medium-low heat, add 1/4 cup of extra virgin olive oil and cook the guanciale until crispy and brown.

Add the diced chilies and sliced garlic to the pan and cook for 30 to 45 seconds until fragrant, seasoning with a little salt.

Stir in 2 1/2 teaspoons of granulated sugar and mix well.

Add 3 tablespoons of gochujang and 1 cup of tomato paste to the pan, stirring to combine and cooking for 2-3 minutes until the paste caramelizes on the bottom.

Cook the dried rietoni in the boiling water according to package directions until al dente.

Once the tomato paste is caramelized, add 1 tablespoon of vodka and 1/4 cup of water to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens