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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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