Spicy, creamy, and crazy good – Kung Pao Spaghetti alla Vodka, a Sichuan-style pasta with vodka sauce. It’s a dish that will have you going back for extra helpings!
This past weekend Mr. HNN and I were supposed to take the dogs 6 hours up the coast and go camping for a few days in the Redwood State Park. We were super excited, looking forward to getting away for a few days and roughing it with the pups. Unfortunately, the night before we were supposed to head out, we noticed that one of our dogs, Otis, had developed a fairly significant irritation between two of his toes. With all of the hiking and other outdoor activities we were planning on doing with the dogs, we feared that would only exacerbate the problem. So we decided, in an abundance of caution, to postpone the trip and reschedule.
So with our weekend suddenly and totally open, I decided to finally create a dish I had been thinking about for some time – a Sichuan-style pasta alla vodka. You may be familiar with California Pizza Kitchens uber popular Kung Pao Spaghetti. Think of that spicy kung pao taste with an added rich and creamy vodka sauce.
When I told Mr. HNN about my idea, he said, “that sounds kind of weird.” That wouldn’t be the first time I’ve heard that statement. And wouldn’t you know it, every time he says that he ends up absolutely loving it! This dish was no exception.
One of the most notable ingredients in this kung pao dish, are the Sichuan peppercorns. Did you know that Sichuan peppercorns are not peppercorns at all? They’re actually the husk of a dried berry from a small citrus tree called a prickly ash. Not only that, while Sichuan peppercorns are often thought to contribute the iconic heat associated with Sichuan cuisine, they actually contribute very little in that regard. What they do add, is a numbing/tingling sensation. They’re even said to ‘vibrate’ or ‘buzz’ in your mouth, like a carbonated drink. When used in the right proportions, the sensation is actually quite pleasant and allows you to actually enjoy some of those more subtle flavors that the chili peppers provide. 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.
- 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
- 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.
- Meanwhile bring a large pot of salted water to a boil for the pasta.
- 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.
- 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.
- 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.
- 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.
- Add the cream and stir well until the well incorporated, about 2 minutes. Taste and add more salt, if needed.
- Divide among bowls, sprinkle with scallions and chopped peanuts. Serve immediately and enjoy!
* 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.
P.S. Otis’ foot is on the mend and he hasn’t slowed down a bit 🙂 Otis (left) and Arlo (right)
LOL, I can’t tell you how many times people have said to me that my idea for a new recipe sounds ‘weird’! Thank goodness we don’t listen to them! This is exactly the kind of dish I would devour, Kathleen. And by lucky coincidence, do have the peppercorns. I recently ordered all kinds of peppercorns online because I was tired of searching for them in the grocery stores. Can’t wait to try this beautiful dish!
I’m SO glad Otis is on the mend!! As a dog lover and mother to a crazy fur-child, I totally don’t think you guys were irrational in canceling your plans… but, I’m sorry you guys had to. Hopefully you are rescheduling it and when you DO go, the 4 of you have a blast and enjoy ALL the outdoor shenanigans! 😉 This pasta is all sorts of amazing, girlfriend!! I am always in awe of your creativity and this dish is a prime example! LOVE the spicy kung pao flavors combined with the creamy, rich vodka sauce! I bet this tastes off the hook delish!! I’ll take a vat please!! Pinned! Cheers – hope you guys have a wonderful 4th of July!! <3
Your hubby sounds so like mine, Kathleen! He’s often quite suspicious about what I’m planning to cook. I think he might be a bit pickier than your hubs too, because sometimes he doesn’t enjoy what I make at all!
This spaghetti sounds wonderful – love your fusion ideas! And I really enjoyed your story about the peppercorns too! 🙂
Hope you get to rearrange your trip soon!
It’s certainly true, not all creations can be winners. Lord knows I’ve had some pretty sensational disasters 😉 But when it comes to picky eaters and truly fabulous food – well then that just means for us, right?
Thanks so much my dear! Hope you’re having a great weekend.
Glad Otis foot is getting better – your dogs look adorable! I once received a vodka cookbook – I first thought it was odd but actually vodka in recipes works pretty well 😉
Considering a vodka cocktail is my drink of choice, I’ve gotta get my hands on this vodka cookbook!
I’m seriously in love with your dogs, Kathleen. I’m so glad that Otis’s foot is better.
Full disclosure: I’ve never had luck with they traditional alla Vodka sauces. And the title of this caught me off guard – but I LOVE your knack for fusion and I’ve never had one of your recipes fail. So I’m definitely going to try this and I imagine that I’ll be saying ‘more’ too. 🙂
Happy 4th, my friend! xo
This vodka sauce is super easy to make, and mighty delicious if I do say so 😉 Thanks so much my dear. Hope you have a wonderful 4th too!
Sorry to hear about Otis, hope he is doing better.I have not been to a CPK in ages, but your Kung Pao Spaghetti sounds relish. Thanks for the prickly ash info, always good to know food facts. 🙂
Bad typing fingers… meant DELISH.
Lol! I was thinking this was a new phrase I wasn’t familiar with 😉
Thanks, Kevin. Otis is currently howling at me and attacking his bone, so I think he’ll be ok 😉
I am so much in love with this name ‘Kung Pao Spaghetti alla Vodka’. I love everything Sichuan-style but addition of vodka sauce is making me drool here! Loving this spicy, creamy and delicious dish! 🙂
Thanks, Anu! The vodka sauce really paired perfectly with the Sichuan-style cuisine… I think I’ll be trying the combo with a few other dishes.
Unfortunate to hear about your dog, but so happy he is on the mend now. Yay! Love this spaghetti! I can imagine the flavours now with the peppercorn and that heavy cream. Sounds heavenly. Can’t go wrong with a big plate of carbs, can ya? Thanks for the little factoid on the peppercorns, too 🙂 Pinned!
Thanks, Dawn. Otis is feeling better, for sure. Oh yeah, and carbs?! Bring it on 😉
So sorry to hear about your pup! I hope his toes are doing better! But on a positive note, this spaghetti looks awesome!! I’ve never had CPK’s kung pao spaghetti, but if its anything like what you’ve created here, it seems amazing. I’m always amazed how brilliantly you add Asian flavors to any kind of dish <3
Thanks, Beeta. Otis’ little foot is still red, but seems to be getting better. At least it doesn’t appear to be bothering him. I actually only had CPK’s dish for the first time about a month ago; and I personally like the combo with the vodka sauce better 😉
This looks so so good Kathleen!! Mind blowing pics..and Gosh.. i am so glad your hubb s a doc and Otis is fine now! enjoy with your babies and I hope you are spared any more scares like these!
Thank you my dear. As paranoid as I get with the pups, with every little lump and bump that may appear, it certainly does help to be married to a vet 😉
Okay – I have to begin by saying, THOSE PUPPIES!….lovelovelove! So glad Otis is on the mend and that you were able to save the weekend with this delicious dish! Jeez – I can’t handle all the amazing flavor going on here! I’m hungry. Thank you for that!
Thanks, Annie. Otis’ foot is still red, but seems to be getting better. His curled up on the couch under a blanket right now, so he’s certainly not suffering 😉
Wow this looks scrumptious, a very nice fusion dish! Well thought
Thanks so much, Raymund! 🙂
I love all of your recipes! Every one of them have turned out! Can’t wait to try this one. Just want to let you know that your title is missing an “a”. It reads Kung Pao Spaghetti ALL vodka! LOL
I can’t tell you how happy that makes me, Dawn! Sometimes there are days when I wonder if anyone really makes my recipes, so when I get feedback from people who do, it just make my day 🙂 Oh and thank you for pointing out my missing ‘a’ in the title! Lol, a dish with all vodka… sounds like cocktail hour to me 😉
I can’t wait to try this! I love putting twists on classics. I hope I can find the Sichuan peppercorns!
Me too! You can try checking an Asian grocery with a good Chinese representation for Sichuan peppercorns. I have heard that Whole Foods has them, but I have not been to confirm. Or you can always go online – I like Penzeys: https://www.penzeys.com/online-catalog/szechuan-peppercorns/c-24/p-1415/pd-s
Wonderful dish! Thank you for the great dish. I did add a little sesame seed oil. Don’t know what it is about it, but I just love the extra level of flavor. Hope the dogs are alright. Love your dishes…
Your hapa brother..
I love the flavor that sesame oil adds too – I’ll have to give it a go next time. Thanks so much for the comment, Mark! It makes me smile from ear-to-ear when I hear that my readers enjoy my recipes 🙂 And getting comments from fellow hapas just makes it all the more awesome.
OMG! First of all, your babies are adorable! So glad Otis is on the mend and thank goodness your hubby is a vet! Otis is one lucky (and handsome!) boy! Now this pasta looks totally delicous too! Thanks for the lesson on peppercorns! I have to admit that I would have totally been with your hubs on the this is weird idea, but I really love it!
Aww… thanks, Rachelle! There have been numerous occasions that I have been thankful that my hubby is a vet 🙂 I hope you give this dish a try. It turned out to be a real winner in our house. In fact, between just the two of us, there were no leftovers (SO stuffed) 😉
I haven’t been to CPK in a long time! I need to definitely try Kung Pao Spaghetti! Love these! Pinned!
Thanks Mira 🙂