Spaghettini Alla Carrettiera

This vibrant Italian dish features delicate spaghettini tossed in a rich, velvety sauce made from fresh tomatoes, heavy cream, and a splash of vodka. The heat from ground red chile balances the sweetness of the tomatoes and the richness of the cream, creating a complex and satisfying flavor profile. Fresh garlic and aromatic olive oil form the savory base, while Italian parsley adds a bright, herbal finish. It is an elegant yet approachable meal, perfect for a romantic dinner or a special weeknight treat. The sauce is smooth and luxurious, coating every strand of pasta perfectly. Serve immediately to enjoy the best texture and warmth. This recipe brings the authentic taste of a classic trattoria to your home kitchen with simple, high-quality ingredients.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 388.5

Dietary: Vegetarian

Description

This vibrant Italian dish features delicate spaghettini tossed in a rich, velvety sauce made from fresh tomatoes, heavy cream, and a splash of vodka. The heat from ground red chile balances the sweetness of the tomatoes and the richness of the cream, creating a complex and satisfying flavor profile. Fresh garlic and aromatic olive oil form the savory base, while Italian parsley adds a bright, herbal finish. It is an elegant yet approachable meal, perfect for a romantic dinner or a special weeknight treat. The sauce is smooth and luxurious, coating every strand of pasta perfectly. Serve immediately to enjoy the best texture and warmth. This recipe brings the authentic taste of a classic trattoria to your home kitchen with simple, high-quality ingredients.

Ingredients

1 pound Spaghettini
1 pound Fresh tomatoes, cut up
4 teaspoon Ground red chile
3 cloves Garlic
2 tablespoon Olive oil
3/4 cup Heavy cream
2 tablespoon Vodka
10 Sprigs Italian parsley

Directions

1
Bring a large pot of salted water to a rolling boil.
2
In a large skillet, heat the olive oil over medium heat.
3
Add the garlic and ground red chile to the oil and saut for 1 minute until fragrant, being careful not to burn the garlic.
4
Add the cut-up fresh tomatoes to the skillet.
5
Simmer the tomato mixture for 30 minutes, mashing the tomatoes occasionally with a wooden spoon, until they break down into a sauce.
6
Pass the sauce through a food mill or fine sieve to remove seeds and skins, returning the smooth puree to the clean skillet.
7
Stir in the heavy cream and vodka.
8
Simmer the sauce gently for 5 to 10 minutes until slightly thickened and reduced.
9
Add the spaghettini to the boiling water and cook until al dente, following package instructions.
10
Reserve 1 cup of pasta cooking water, then drain the pasta.
11
Add the drained spaghettini to the skillet with the sauce.
12
Toss the pasta vigorously with the sauce, adding a splash of reserved pasta water if needed to create a glossy coating.
13
Chop the Italian parsley leaves finely.
14
Serve the pasta immediately, topped with the fresh chopped parsley.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 388.5kcal

% Daily Value *
Total Fat 25.9g40%
Saturated Fat 11.5g58%
Cholesterol 55.9mg19%
Sodium 61.1mg3%
Total Carbohydrate 30.4g11%
Dietary Fiber 2.9g12%
Sugars 4.9g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spaghettini, alla carrettiera, italian pasta, creamy tomato sauce, vodka sauce, red chile, fresh tomatoes, heavy cream, garlic, olive oil, italian parsley, vegetarian main, quick dinner, comfort food, pasta recipe, spicy cream sauce, homemade pasta sauce

Read it online: https://www.chefs-mate.com/recipe/spaghettini-alla-carrettiera/