📝 About This Recipe
This modern Italian-American classic pairs the architectural brilliance of radiatori pasta with a luxuriously smooth, vibrant vodka sauce. The unique 'radiator' shape features deep grooves specifically designed to trap every drop of the silky, tomato-cream emulsion, ensuring a perfect ratio of sauce to pasta in every bite. Infused with Calabrian chili heat and finished with nutty Parmigiano-Reggiano, this dish is a masterclass in balancing acidity, richness, and texture.
🥗 Ingredients
The Pasta
- 1 pound Radiatori Pasta (high-quality bronze-die cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatic Base
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 2 large Shallots (very finely minced)
- 4 cloves Garlic (pressed or grated into a paste)
- 1-2 teaspoons Calabrian Chili Paste (adjust based on heat preference)
The Sauce Elements
- 6 ounces Tomato Paste (double-concentrated preferred)
- 1/2 cup Premium Vodka (use a clean, mid-shelf brand)
- 1 cup Heavy Cream (at room temperature to prevent curdling)
- 1 cup Pasta Cooking Water (reserved from the pot)
Finishing Touches
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus more for serving)
- 1/4 cup Fresh Basil (torn or chiffonade)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water (about 5-6 quarts) to a rolling boil. Once boiling, add the kosher salt. It should taste seasoned like the sea.
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2
In a large, deep skillet or Dutch oven over medium heat, combine the olive oil and butter. Once the butter is foaming, add the minced shallots.
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3
Sauté the shallots for 4-5 minutes until translucent and soft, but not browned. Add the garlic and Calabrian chili paste, cooking for another 60 seconds until fragrant.
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4
Add the tomato paste to the skillet. Use a wooden spoon to 'toast' the paste by stirring it constantly for 5-7 minutes. It should turn from bright red to a deep, brick-maroon color and begin to stick slightly to the pan.
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5
Pour in the vodka to deglaze the pan. Scrape up all the caramelized tomato bits from the bottom. Let the vodka simmer for 2-3 minutes until the sharp alcohol scent has evaporated and the liquid is reduced by half.
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6
Lower the heat to medium-low and slowly pour in the heavy cream. Whisk or stir constantly until the sauce is a uniform, vibrant orange and completely smooth.
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7
Drop the radiatori pasta into the boiling water. Cook for about 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
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8
While the pasta cooks, keep the sauce on a very low simmer. If it looks too thick, add a small splash of the starchy pasta water to loosen it.
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9
Before draining the pasta, reserve at least 1 cup of the starchy cooking water. Drain the radiatori.
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10
Transfer the pasta directly into the sauce skillet. Increase the heat to medium and add 1/2 cup of the reserved pasta water.
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11
Toss the pasta vigorously in the sauce for 1-2 minutes. This movement helps the starch from the water emulsify with the fats in the sauce, creating that signature glossy finish.
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12
Remove the pan from the heat. Stir in the grated Parmigiano-Reggiano and the fresh basil. The cheese should melt into the sauce, not clump.
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13
Taste and adjust seasoning with more salt or black pepper if needed. If the sauce is too tight, add a touch more pasta water until it reaches a velvety consistency.
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14
Plate immediately in warmed bowls, garnishing with an extra sprinkle of cheese and a drizzle of high-quality olive oil.
💡 Chef's Tips
Don't rush the tomato paste; toasting it until it turns dark brick-red is the secret to a deep, savory 'umami' flavor. Always use room temperature cream to ensure the sauce stays perfectly smooth and doesn't break when hitting the acidic tomatoes. Radiatori is the ideal shape for this sauce, but if you can't find it, use Fusilli or Campanelle to catch the sauce in their ridges. Never rinse your pasta; that surface starch is essential for getting the vodka sauce to cling to the radiatori. If you want an extra-smooth restaurant finish, you can blend the shallot-tomato-vodka mixture before adding the cream.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Sangiovese to cut through the richness of the cream. Serve with a side of charred broccolini with lemon zest and garlic flakes. A simple arugula salad with a sharp lemon vinaigrette provides a refreshing contrast to the heavy sauce. Warm, crusty ciabatta bread is a must for 'fare la scarpetta' (mopping up the remaining sauce). For a protein boost, top with grilled shrimp or crispy prosciutto shards.