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.
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What you’ll need
Dutch Oven
$133 $80 At Amazon
Tongs
$21 At Amazon
Large Pot
$55 $48 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
40 minutes
Yield
4 servings
Ingredients
1
2
2
6
1
1
2
2
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.
Leave a Review
Reviews (13)
Back to TopThis was so disappointing. Could have been the red curry paste I used, but there was a bitter flavour and it really ruined the dish.
Anonymous
6/10/2024
Made this recipe along with the BA steamed fish lime and chile. It was delicious! I added a bit of salt to the pasta before serving but that was my only addition! Will make again!
Linleyshands
MN
12/2/2023
The pasta is pretty good, but definitely not show stopping. It just needs a bit more oomph, most likely from some kind of protein, like shrimp or maybe even sausage.
Anonymous
Racine, WI
10/1/2023
This pasta is a wonderful change of pace. It is very spicy, but perfect for my taste. It is definitely a recipe that will remain in my repertoire.
Paul G
New York City
10/1/2023
OK but not amazing. Worth experimenting with though. I think it might be better with short pasta; maybe penne.
TJ
Seattle, WA
10/1/2023
Deliciously creamy. Loved the spice level. Paired it with a bean, tomato, cucumber, and bell pepper side salad for crunch and protein. Some days twirling through a bowl of warm buttery and flavorful noodles is just the thing. Will be making again and possibly with other curry pastes from the lineup.
Anonymous
Pittsburgh, PA
9/26/2023
I love the creamy texture you get from the pasta and starchy water, but agree with the other reviewers that limes are superior to lemons here, and that it would definitely benefit from at least one other ingredient if this is intended to be a meal -- fried tofu, chicken thighs, lion's mane or king oyster mushrooms, or maybe just some red bell peppers. And a tip from a Thai restaurant chef: don't shake the coconut milk, use the cream at the top as your cooking fat. Fry the curry paste until oil begins to separate from it, then add the rest of the coconut milk and the remaining ingredients. And use a good coconut milk without thickeners, emulsifiers, etc.
Jon
St Paul, MN
9/26/2023