| Did a friend forward this to you? Sign up here. Alla vodka What is it about pasta alla vodka? The creamy orange sauce has fans across the globe, but its history is, as Daniel Gritzer wrote for Serious Eats, "as opaque as its densely creamy orange hue. Was it a famous Italian actor who invented it? A '70s restaurant in Bologna? A Columbia University student? Or did it come from Russia?" On this one, I'm with Gritzer: I'm less interested in its exact origins than in what makes it taste so good to so many people. Apparently, the vodka in the sauce makes a difference. Something about that spirit brings out the fruitiness in the sauce, balances any bitterness and helps maintain a smooth texture. This recipe, which was adapted from one in "'Turner Classic Movies' Movie Night Menus: Dinner and Drink Recipes Inspired by the Films We Love," by Tenaya and André Darlington, features farfalle instead of the popular penne and stars roasted red bell peppers instead of tomato sauce. A quarter cup of vodka rounds everything out.  | Today's recipe |  (Photos by Goran Kosanovic for The Washington Post) | Bow Tie Pasta With Spicy Vodka Cream Sauce - Instead of farfalle >> you could use penne or any other similarly shaped pasta.
- Not into this roasted red bell pepper base? >> Use a 15-ounce can of whole tomatoes instead, and simmer the sauce for a few minutes longer.
- Can't have anything from the nightshade family? >> Try 10 ounces of pumpkin or winter squash puree, plus enough vegetable stock to thin the sauce out.
- Though vodka is in the name, you don't have to use it. >> Your sauce will be just as creamy without it.
- The cream gives this sauce its signature body and orange tinge. >> Coconut milk works, too.
For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 2
Total time: 20 mins Ingredients - Fine salt
- 6 ounces dried farfalle (bow-tie pasta)
- One 12-ounce jar roasted red peppers in olive oil
- 1 small clove garlic, smashed
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup vodka
- 1 teaspoon sugar (optional)
- 1/4 cup heavy cream
- Fresh basil leaves, sliced into thin ribbons
- Freshly ground black pepper
Steps1. Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt, then the pasta. Cook according to the package directions (to al dente). Drain the pasta and return it to the pot. 2. Meanwhile, in the bowl of a food processor, combine the roasted red peppers and the garlic. Puree until smooth, then pour the mixture into a medium saucepan. Stir in the tomato paste, crushed red pepper flakes and vodka. Cook over medium heat, stirring often, until heated through and fragrant, about 3 minutes. Taste the sauce: It should be a little sweet; the vodka acts as a flavor enhancer and doesn't really evaporate. If the sauce seems bitter, add the sugar, stirring until it has dissolved. 3. Reduce the heat to low; stir in the cream until well incorporated. Taste again; add salt as needed. Pour the sauce into the pasta and toss to coat evenly. 4. Divide the sauced pasta between individual bowls or plates; sprinkle with the basil and lots of pepper. Serve hot. Adapted from "'Turner Classic Movies' Movie Night Menus: Dinner and Drink Recipes Inspired by the Films We Love," by Tenaya and André Darlington (Running Press, 2016). Tested by Bonnie S. Benwick. Nutrition information per serving (based on 4): Calories: 510; Total Fat: 13 g; Saturated Fat: 7 g; Cholesterol: 40 mg; Sodium: 570 mg; Carbohydrates: 79 g; Dietary Fiber: 4 g; Sugars: 10 g; Protein: 12 g.  | Dessert | 🎧 "Farewell, OK" by Elvis Costello and the Imposters.
📖 "Milton, You Should Be Living at This Hour" by Ed Simon.
📺 "Mambo Italiano" by Dean Martin.
👀 A charming room.
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