This ode to pasta alla vodka brings in unexpected levels of flavor and intensity by using red curry paste (made with ingredients like chili peppers, lemongrass, and galangal—staples in Thai cuisine) instead of tomato paste. Finishing with coconut milk and lemon juice rather than heavy cream and vodka adds extra layers of complexity to the clingy, rich sauce. A little spicy, a little sweet, and absolutely delicious, this flavor-packed, pantry-friendly meal is perfect for a quick weeknight dinner.
What you’ll need
Dutch Oven
$90 At Amazon
Tongs
$20 At Amazon
Large Pot
$65 At Amazon
Wooden Spoon
$9 At Amazon
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Cook 1 lb. spaghetti in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.
Step 2
Meanwhile, heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium shallots, thinly sliced, and 6 garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. Add one 4-oz. can red curry paste and cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes.
Step 3
Pour in one 13.5-oz. can unsweetened coconut milk and bring to a simmer, stirring and scraping up any browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes.
Step 4
Using tongs, transfer pasta to sauce (a little water coming along is okay). Add 2 Tbsp. unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. Remove from heat and add 2 tsp. fresh lemon juice; toss to combine.
Step 5
Divide pasta among shallow bowls; top with thinly sliced scallion greens. Serve with lemon wedges.
