Pasta With Vodka Cream Sauce


2 Tbsp olive oil (Caramelized Garlic or Frantoia)

1/2 Onion minced (about 1/4 cup)

1 Tbsp Sweet Smoked Chili Rub

1 28 oz can Diced Tomatoes

Sea Salt (Roasted Garlic or Sriracha) to taste

1/3 cup Vodka

1/2 cup Heavy Ceam

1 lb Italian Pasta cooked al dente

Parsley for garnish

Grated Pecorino Cheese for serving


  1. Heat oil in a large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally, until onions are softened, about 3 minutes.

  2. Add sweet chili rub, stirring constantly, until fragrant, about 30 seconds

  3. Stir in tomatoes and 1/2 teaspoon salt. Add vodka and simmer briskly on medium-high heat until alcohol flavor is cooked off, 8 to 10 minutes; stir occasionally.

  4. Stir in cream and cook until hot, about 1 minute.

  5. Add pasta and toss over medium heat until pasta absorbs some of the sauce, 1 to 2 minutes. Stir in parsley and adjust seasoning with sea salt. Divide among pasta bowls and serve immediately, finishing with cheese.

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