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 through together.