Tim Love’s Bucatini Alla Vodka

Yield: 4 servings


For the Sauce

  • 2 Ounces (half stick) Unsalted Butter
  • 1 lb Yellow Onion, 1/4” dice
  • 1/2 Ounce (weight) Minced Garlic
  • 1-1/2 tsp Red Pepper Flakes
  • 1/2 lb Tomato Paste
  • (1) 28 Ounce can San Marzano Tomatoes, Peeled
  • 1 Quart Heavy Whipping Cream
  • 1/4 lb Parmesan Cheese, grated on a microplane
  • To Taste, Lemon Juice
  • To Taste, Salt and Pepper

To Finish:

  • 1/2 lb Dried Bucatini
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Garlic, Minced
  • 1 Tablespoon Shallots, Minced
  • 1 Tablespoon Red Chile Flake
  • 1/2 Cup Vodka
  • 3 Cups Vodka Sauce
  • 1/4 Cup Parsley, Finely Chopped
  • 1/4 Cup Parmesan Cheese, Grated on a Micro Plane
  • 1/2 lb Rabbit and Rattlesnake Sausage, Roasted and Cut Into 1/2” Thick Coins


For the Sauce:

  1. Preheat oven to 350 degrees.
  2. In large pan over medium heat, add butter and allow to melt
  3. Add onions and sweat fully, stirring often to avoid any color
  4. Add garlic+chile flakes and allow to sweat, 2-3 minutes longer
  5. Add tomato paste and allow to slightly caramelize, stirring constantly, 2-3 additional minutes
  6. Add peeled tomatoes and stir to incorporate fully.
  7. Cover and place in 350 degree oven for 2 hours.
  8. Remove from oven, uncover, and slowly add parmesan cheese, stirring constantly to incorporate.
  9. Add heavy whipping cream
  10. Using immersion blender, puree until completely smooth. Adjust seasoning with salt, pepper, and lemon juice as needed.

To Build the Pasta:

  1. Fill a large pot with 2 gallons of water and 1/2 Cup of kosher salt.
  2. Place over high heat and bring to a boil.
  3. Once boiling, add pasta and cook, stirring occasionally, until al dente

While pasta is cooking:

  1. In large pan over medium heat add oil, garlic, shallot, and chile flake. Sweat for 1 minute, until chile flakes are aromatic, stirring frequently.
  2. Increase heat to high, remove pan from flame, add sausage pieces, and then add vodka.
  3. Return pan to flame and allow vodka to flambe. Continue on high heat for 30 seconds until alcohol has evaporated.
  4. Add Sauce base and bucatini and toss until hot and thoroughly incorporated.
  5. Add parsley and half the parmesan, tossing to incorporate.
  6. Check seasoning and sauce texture. Adjust with salt, pepper, and pasta water to taste.