NYC Vodka Arrabbiata
- 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.
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.
- Yield: Makes 6 servings
|Calories per serving:||485|
|Fat per serving:||15g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||9g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||16g|
|Carbohydrate per serving:||64g|
|Fiber per serving:||4g|
|Cholesterol per serving:||13mg|
|Iron per serving:||4mg|
|Sodium per serving:||708mg|
|Calcium per serving:||77mg|
Good to Know
Fresh herbs and lemon zest add exceptional, low-cal flavor to this hearty pasta dish.