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NYC Vodka Arrabbiata

Quentin Bacon
Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.

Jamie's America: Easy Twists and Great American Classics, and More (Hyperion; $37.50)