Pepperoni Vodka Pasta
Pepperoni in vodka sauce sounds a little wrong. But trust me on this one. As the pepperoni cooks, it renders its fat into the pan and brings a salty, spicy richness to the sauce. Add tomato paste, vodka, cream, and pasta, and somehow it all comes together. It's definitely not traditional. But it's simple, ridiculously good, and absolutely worth trying.
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Servings
2
Watch the Video
Ingredients
- 8 oz (225 g) short pasta (rigatoni or penne)
- 3 oz (85 g) pepperoni, sliced or chopped
- 1 tablespoon extra virgin olive oil, if needed
- 2 tablespoons tomato paste
- ¼ cup (60 ml) vodka
- ½ cup (120 ml) heavy cream
- ½ cup (45 g) finely grated Parmigiano Reggiano, plus more for serving
- Kosher salt
- Freshly ground black pepper
- Reserved pasta water, as needed
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente. Reserve 1 cup of pasta water.
- Cook the pepperoni in a large skillet over medium heat until it renders its fat and the edges crisp. Spoon off extra fat if the pan is swimming, leaving enough to cook the paste.
- Stir in the tomato paste and cook until it darkens, 1–2 minutes.
- Add the vodka and scrape the pan. Let it simmer for a minute.
- Stir in the cream and a splash of pasta water. Simmer until the sauce looks cohesive.
- Add the pasta and toss until coated, loosening with more pasta water as needed.
- Remove from the heat and toss in the Parmigiano Reggiano. Taste before adding salt—the pepperoni is already salty.
Chef’s Notes
This is the opposite of Rigatoni No Vodka: the vodka stays, and pepperoni replaces the usual pancetta or onion base. Let the pepperoni do the seasoning work. If you skip the vodka, you have a different pasta.
Equipment Used
- Large pot
- Large skillet
- Tongs