Kung Pao Spaghetti all Vodka
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Kung Pao Spaghetti alla Vodka - a Sichuan-style pasta with vodka sauce. You may be familiar with California Pizza Kitchen's uber popular Kung Pao Spaghetti. Think of that spicy kung pao taste with a rich and creamy vodka sauce. It's a dish that will have you going back for extra helpings!
Ingredients
  • 5 large tomatoes
  • ⅓ cup extra virgin olive oil
  • 1-2 teaspoons Sichuan peppercorns*
  • 2-10 dried red chilies, roughly chopped, seeds discarded*
  • 4 scallions, white parts thinly sliced + 2 of the 4 green parts thinly sliced (green parts for garnish)
  • 6 garlic cloves, thinly sliced
  • 1 inch ginger, grated
  • ¼ cup vodka
  • kosher salt
  • 1 pound spaghetti pasta
  • ½ cup heavy cream
  • ¼ cup dry roasted peanuts, roughly chopped
Instructions
  1. Bring a large pot of water to a boil. In the meantime, cut a shallow 'X' in the bottom of each tomato. Prepare a bowl of ice water and set aside. Once the pot of water comes to a boil, plunge the tomatoes into the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to the bowl of ice water to stop the cooking process. Peel the skins off and slice the tomatoes in half. Lightly squeeze each half over a sink to dislodge the seeds. Cut the tomatoes into a small dice and allow to drain in a colander for 10 minutes.
  2. Meanwhile bring a large pot of salted water to a boil for the pasta.
  3. In a large sauté pan over medium heat, warm the olive oil. Add the Sichuan peppercorns and once they start to sizzle, cook for 2 minutes longer, until fragrant. Remove the peppercorns with a slotted spoon and discard.
  4. Turn the heat down to low and add the chili peppers to the Sichuan peppercorn infused oil. Cook until they darken, less than 1 minute. Add the scallions, garlic, and ginger and sauté until fragrant, about 1-2 minutes.
  5. Remove the pan from the heat and carefully add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes and ½ teaspoon salt. Simmer uncovered for 10 minutes.
  6. Add the pasta to the pot of boiling water you prepared earlier and cook until al dente, about 9-10 minutes. Drain well and add the pasta to the sauté pan.
  7. Add the cream and stir well until the well incorporated, about 2 minutes. Taste and add more salt, if needed.
  8. Divide among bowls, sprinkle with scallions and chopped peanuts. Serve immediately and enjoy!
Notes
* Use 1 teaspoon of Sichuan peppercorns for a very mild numbing sensation. Use 2 teaspoons for a little extra oomph. Unfortunately there's no really good substitute for Sichuan peppercorns, so just omit them if you can't find them and/or don't want to order them online, I recommend Penzeys.

* Dried red chili peppers are generally sold as 'dried red chili peppers' and not specifically labeled. Depending on the type of chili you buy and its age, the heat can vary greatly. To gage it's level, you'll want to smell the chilies when you open the bag. If it's pungent and tickles your nose, they're probably pretty hot. If you don't get much fragrance off of them, they're probably more on the mild side. If I've learned anything from cooking with chilies, it's that someone's idea of what is hot, covers the spectrum. So use the amount of chili peppers that best fits your comfort level.

* Another note about the dried chilies - when cut into small pieces, I enjoy the extra bit of heat of biting into them. If you want the flavor but not the additional heat, then slice the chilies lengthwise (so they're in larger pieces), remove the seeds and cook as directed. When done cooking, simply remove them and serve.
Recipe by at https://hapanom.com/kung-pao-spaghetti-alla-vodka-2/