Spaghetti Martini
Submitted by 4moore
Creamy vodka spaghetti with vermouth, lime, jalapeno, and fresh cilantro. A cocktail-inspired twist on vodka pasta that’s equal parts bold and luxurious, ready in 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minWhat happens when a bartender and an Italian chef walk into the same kitchen? You get spaghetti Martini.
Vodka and dry vermouth hit a pan of sauteed shallots, garlic, and jalapeno, then reduce with tomatoes, lime juice, and a touch of coriander into something truly unexpected.
Heavy cream turns it all into a silky, blush-pink sauce with a subtle kick that keeps you reaching for another forkful.
Fresh cilantro and parsley stirred in at the end give it a brightness that balances the richness, while sliced black olives on top add a salty, savory finish.
Kitchen Tips
- Let the vodka and vermouth reduce fully before adding the cream. The alcohol needs to cook off so you’re left with flavor, not boozy heat.
- Seed the jalapeno if you want warmth without fire. Leave the seeds in if you like things spicy.
- Fresh spaghetti makes a real difference here. The tender texture pairs beautifully with the creamy sauce in a way that dried pasta can’t quite match.
Ingredients
Directions
Heat butter and oil over medium heat in large saucepan.
Add shallots and garlic, and sauté about 2 min.
Add the jalapeno and sauté 30 sec.
Add the tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground coriander, and salt; raise the heat and reduce, stirring frequently for about 3 minutes.
Add the pepper and continue to simmer for 2 to 3 minutes.
Add the cream and reduce for about 10 minutes.
When nearly to the desired consistency, add the fresh cilantro and parsley, followed by the parmesan and simmer maybe another minute.
Keep mixture warm until served. Serve pasta and top generously with sauce, freshly grated parmesan, olives and a sprig of fresh cilantro.
Crushed red pepper is optional.
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