Smoky, Spicy Pasta Alla Vodka
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A few years ago, I discovered Ina Garten’s pasta alla vodka or as she calls it, pasta alla vecchia bettola, named after a restaurant in Florence. It takes about two hours to cook in total, but it’s worth every second, most of which is hands-off time.
So when I saw the recipe for smoky garganelli alla vodka in Colu Henry’s Back Pocket Pasta, I was struck by the cooking time, which promised to be about 20 minutes. The recipe looked simple and, thanks to the inclusion of ‘nduja, a spreadable salami made from pork and Calabrian chilies, would taste both spicy and smoky.
‘Nduja is a new ingredient for me—I found it at Whole Foods Market—and something I forsee forever having on hand. This smoky pasta alla vodka is SO good and couldn’t be easier to throw together.
You can read more about the recipe’s story here or skip straight to it: Smoky Pasta Alla Vodka
This post may contain affiliate links. Please read my disclosure policy.
14 Comments on “Smoky, Spicy Pasta Alla Vodka”
Isn’t it amazing how a few ingredients can come together and make something SO delicious – this sounds and looks so good – just the type of meal my family loves.
Yes! So true, Mary.
Oh dang….I have at least 600 cookbooks and didn’t think i’d need another pasta book….but this recipe sure changes my mind. 😉
You do, Rosa!! Back Pocket Pasta is SO good.
why, oh why are you doing this to me? Do you know the odds that I’ll ever find ‘nduja in my neck of the woods? And now I cannot stop thinking about it.. (sigh)
my gosh, what a spectacular dish!
spicy prosciutto spread… (sigh, sigh, swoon)
Sally, I’ll send you some! A package I ordered from Boccalone arrived, and it says the nduja is shelf-stable. I can overnight one to you — going to email you! I think you’ll like this 🙂
This is crave worthy! I have made Ina Garten’s pasta alla vodka countless times since you posted it years ago. So, I can’t wait to try this! As often as I cook Italian food I have never heard of ‘nduja. But it sounds wonderful! Thank you for sharing a new-to-me ingredient and this delicious recipe!
Trish, I had heard so little of it, too — it’s only been very recently that I’ve seen it in stores. And I love this pasta. I’ve already made it several times for my husband and me … too spicy for the littles. Hope you are well! xoxo
How spicy is it with that amount you used? I love spicy but my husband can get skittish with a lot.
It’s definitely got some heat! I might cut it back if heat is a concern. I love spice, so I didn’t find it unbearable, but my children wouldn’t touch it 🙂
Wow! I found this recipe casually and you are talking about ‘nduja!! I come from ‘nduja’s region, and I looove it! I use it on the pizza, with pasta, with eggs and withKHAKI (the fruit).
<3
So awesome to hear this!! Can’t wait to make ‘nduja pizza … yay!!
Thanks to this recipe I will always have ndjua on hand. It’s so amazing and I feel like a proper foodie having it around. haha.
This recipe is great! When I make it for friends they never can figure out why it tastes so good- because who would think of this? But thankfully someone did and now I get to have it.
So great to hear this, Kali 🙂 🙂 🙂 Isn’t nduja magical? It totally keeps people guessing. Thanks so much for writing.