Pepperoni Vodka Sauce Pasta

I’m a BIG vodka sauce girl. I do not however, like any form of protein in my vodka sauce. I just like the sauce and the noods. The addition of the pepperoni though…is a game changer. Since you chop them up pretty small, they just add a nice little kick to your bite and do not really alter the taste or the texture much, which I love. Feel free to sub it out with prosciutto, but make sure to crisp it up nicely!

what you need:

• 3 tablespoons tomato paste
• 1/3 cup chopped pepperoni
• 1 teaspoon minced garlic
• 1/4 teaspoon red pepper flakes
• Salt
• Pepper
• 3/4 cup heavy cream
• 1/4 cup vodka
• 8 oz pasta of your choice

what you need to do:

• Bring salted water to a boil in a large stockpot. Don’t add your pasta yet just get the water in a boil!
• Begin your sauce by adding the pepperonis to a large nonstick skillet on medium heat. Cook until slightly crispy and then remove from heat and place on paper towels to drain grease.
• Return skillet to heat and add the garlic and red pepper flakes. Cook until garlic is slightly browned and then add the tomato paste. Use a whisk to break up the paste and incorporate it into the garlic mix.
• Adjust the heat to low, and then slowly add the heavy cream, whisking the mixture together to create a thick, beautiful sauce. Once it is smooth, add in the vodka and stir to combine. Add the pepperonis back into the sauce. Let this simmer on the lowest heat for about 10 minutes. Simmering will cook out the alcohol so be sure to let it go for the full 10 minutes. It will get thick but just stir it frequently.
• While the sauce simmers, add your pasta to the water and cook as instructed on the package. Do not drain the noodles when they are done!
• Add salt and pepper to the sauce to taste, I think I use about 1/4 teaspoon of each but please add to your preference. The pepperonis are pretty salty so don’t overdo it!
• Using a slotted spoon or tongs, slowly add your pasta into the sauce. Add about half of the pasta, stir, and add a little bit at a time until your sauce/noodle ratio is PERFECT. You may not use all of your noodles.
• Add a small ladle of the pasta water to the pasta and stir, letting it simmer for a bit after the addition so the water can combine into the sauce. Continue to add pasta water if your sauce is on the thick side. Pasta water is super starchy so it helps to thin out the sauce and create a nice smooth finish!
• Plate and serve with fresh cracked pepper!