There are a few ways I make vodka sauce but this is my new favorite… And it takes like 15 minutes.

INGREDIENTS:

• 1 pack diced guanciale
• Olive oil
• 1 shallot (diced)
• 2 cloves of garlic (sliced)
• 1 6oz can of tomato paste
• 1 tbsp gochujang paste
• 1 tbsp calabrian chile paste (adjust this to desired spice level)
• 2oz vodka
• Heavy cream
• A few small spoons of cold butter
• A mountain of parmesan cheese

INSTRUCTIONS:

• Start with a cold pan, and render down the guanciale with some olive oil
• Remove the guanciale, and add the shallot. Cook down for a few minutes.
• Add the sliced garlic and cook for a minute, or until fragrant.
• Add your tin of tomato paste, the gochujang, and Calabrian chiles.
• Work it around vigorously to incorporate, then let it cook until the mixture turns to a brick red color.
• Deglaze with vodka, then let it cook off, stirring frequently.
• Add in a glug of heavy cream, stir, and let the cream heat through.
• I use an immersion blender at this stage to get the sliced garlic and shallots nicely incorporated, but mincing the garlic, or using a regular blender would work just as well.
• Cut the heat, and add a few knobs of cold butter. Stir to incorporate.
• Add a small mountain of parm, and you’re done.
• If you’re doing pasta, a bronze-cut rigatoni, orecchiette, or radiatori will be great. Really any type of noodle that sauce can pool up in. Just add a splash of that starchy pasta water in as you’re incorporating the pasta.