NYC Vodka Arrabbiata

Quentin Bacon
Jamie says: Adding vodka to tomato sauce is an Italian-American twist I really love. Don't worry--you can serve it to the whole family because the alcohol burns off, leaving a wonderful flavor and fragrance behind. Fresh herbs and lemon zest add exceptional flavor, too.


Makes 6 servings

Nutritional Information

Calories 485
Fat 15 g
Satfat 2 g
Monofat 9 g
Polyfat 2 g
Protein 16 g
Carbohydrate 64 g
Fiber 4 g
Cholesterol 13 mg
Iron 4 mg
Sodium 708 mg
Calcium 77 mg


4 hot red chiles
1/3 cup olive oil
4 garlic cloves, peeled and thinly sliced
1 small bunch fresh flat-leaf parsley, leaves picked, stalks finely chopped, divided
2 anchovy fillets
1 (14.5-ounce) can diced tomatoes
Sea salt
Freshly ground black pepper
3 shots vodka
1 pound uncooked spaghetti
Zest and juice of 1 lemon
Extra-virgin olive oil for drizzling, optional


1. Prick chiles 6-8 times with a small, sharp knife. Heat a large frying pan over medium heat; add chiles and olive oil. Cook 5 minutes. Turn heat up to full whack; add garlic, parsley stalks, and anchovies, stirring constantly. When garlic starts to become golden, add tomatoes, and season with salt and pepper; bring mixture to a boil. Add vodka, and reduce heat to simmer. Gently bash up chiles with a wooden spoon.

2. Cook pasta according to package directions; drain. Toss immediately with sauce.

3. Divide pasta evenly among bowls. Roughly chop reserved parsley leaves; sprinkle over pasta. Sprinkle lemon zest over pasta; squeeze in juice, catching pits in your hands. Drizzle with extra-virgin olive oil, if desired; serve immediately with a salad.