Cappellini with spicy vodka sauce

5 servings

50 minutes

Capellini with spicy vodka sauce is an exquisite dish of Italian cuisine that harmoniously combines the spiciness and tenderness of flavors. The thin capellini perfectly absorbs the rich tomato sauce enriched with the aroma of garlic, shallots, and fresh oregano. A light heat from dried chili pepper adds zest, while vodka helps to unveil the depth of flavor notes, uniting all ingredients into a single gastronomic symphony. The dish has a rich history as pasta with vodka sauce is a popular creative reinterpretation of traditional Italian recipes. It is perfect for a cozy dinner when one wants to enjoy the rich flavors of Mediterranean cuisine. Served hot and garnished with fresh herbs and a drizzle of olive oil, it creates an unforgettable sensation of gastronomic pleasure.

Energy value per serving

• Calories: 21258.9
• Proteins: 1124.6g
• Fats: 150.9g
• Carbohydrates: 3938.2g

Ingredients

• Olive oil: 2 tbsp
• Garlic: 4 clove
• Shallots: 2 head
• Fresh oregano leaves: 4 pc
• Vodka: 150 ml
• Cherry tomatoes: 700 kg
• Dried chili peppers: 0.5 pc
• Capellini pasta: 500 g

Cooking steps

1. Peel the garlic and onion and chop them into thin slices.

   Required ingredients:

   • Garlic: 4 cloves
   • Shallots: 2 heads

2. Heat oil in a large pot over medium heat, add garlic, shallots, season with salt and pepper. Cook until golden (about 4 minutes), then add oregano and chili, heating until fragrant (about 1 minute).

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Garlic: 4 cloves
   • Shallots: 2 heads
   • Fresh oregano leaves: 4 pieces
   • Dried chili peppers: 0.5 piece

3. Remove the pot from the heat, carefully add vodka, scrape off the stuck vegetables from the bottom with a spatula, and mash them into the vodka until smooth.

   Required ingredients:

   • Vodka: 150 ml

4. Return the pot to medium heat, add the tomatoes cut in half or large wedges. Cook, stirring, until the tomatoes start to break down and release juice, about 40 minutes. At the end, mash the main mass of tomatoes with a spoon, leaving some tomatoes whole. Remove the sauce from the heat.

   Required ingredients:

   • Cherry tomatoes: 700 kg

5. Meanwhile, bring salted water to a boil, add capellini, and cook according to the package instructions. Drain the pasta broth, leaving half a cup in a separate container.

   Required ingredients:

   • Capellini pasta: 500 g

6. Add the pasta to the sauce, and pour in some reserved broth to keep the dish juicy.

7. If necessary, add more pepper and salt.