A really fun recipe today – Pasta alla Mezcal! Or Pasta alla Tequila, a take on Pasta alla Vodka, but with a different alcohol and a smokier flare. The smoke comes from the natural smoky notes that you find in mezcal, something that Pasta alla Vodka doesn’t have, and there’s a reason for it. What this recipe gives you is something very similar to the Italian classic, but with one key difference that makes it unique, but always a crowd pleaser.
Now, I do love a good pasta, but this is the first time I ever made something as traditional as Pasta alla Vodka. Of course, I had to put my spin on it. I hope you like this unique version below!
So what does the vodka do in Pasta alla Vodka?
The alcohol in the classic Italian vodka sauce is often misunderstood. People toggle between thinking it adds flavor the same way wine does (not true!), or believing that it’s just a mystical filler ingredient (we all trust the Italians explicitly, right?)
So what does vodka really do? Well, the ethanol in vodka helps this creamy sauce emulsify, meaning it helps the heavy cream combine with the oily and acidic tomato sauce, creating a smoother sauce than you would normally get without it. Vodka is also chosen because it imparts as little flavor as possible into the sauce, since vodka is one of the most neutral tasting alcohols.
When I found out that vodka was there for texture, not flavor, I immediately thought – what if there was a way we could get both? And that’s how we get to this recipe, and to the tequila which I talk about more below.
Why are we adding mezcal to this Pasta alla Mezcal?
As soon as I heard that vodka was used in this classic Italian sauce because of its LACK of flavor, that’s when I knew we had to find a sub that was equally flavorful. Wine was an immediate no, since it could be overly acidic with the tomato sauce, and a little overpowering in flavor due to the sugar. The next option would be another alcohol that was just as high in ethanol, and had a nice flavor, but not an overpowering one. And that’s how Pasta alla Mezcal came into the picture!
So why use mezcal in this recipe? We are using mezcal because it has a smoky, wood-burned flavor to it. When used in this recipe, it adds some of that signature smokiness directly into the pasta. And trust me, getting all that charred flavor in a rich and silky tomato sauce is a real treat.
Looking for other pasta recipes?
I have you covered. Here are a few favorites!
This easy, creamy mushroom pasta is now up there in my top favorite cozy pasta dinners. It’s quick to make, requires minimal ingredients, but is still PACKED with creamy, rich flavor. My one suggestion is use a really good goat’s cheese, because that truly makes the recipe sing.
This Caramelized Leek Pasta uses the whole leek and nothing but the leek! Well, ok, there are a few other things in here too, but this recipe is really all about the leeks. The white parts of the leek are caramelized into a deep flavorful base, and the green parts of the leeks are thinly sliced, blanched and mixed in with the pasta noodles. Everything is twirled into an easy, creamy sauce. And really what more could you ask for?
If you’ve never had peaches in a pasta sauce – do not be alarmed, they are about to change your life. This Tomato & Peach Pasta is a classic burst cherry tomato pasta sauce with the slight sweetness of fresh summer peaches. Add a bit of Calabrian chili to balance the spice and this is pasta heaven.
And that’s it for this Pasta alla Mezcal recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Pasta alla Mezcal
Where traditional Pasta alla Vodka uses alcohol to emulsify the sauce, but not flavor it, this Pasta alla Tequila uses the alcohol to do both. The mezcal gives a smoky, rich flavor to the sauce, making it creamy, rich and absolutely addictive.
Equipment
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1 chef’s knife
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1 large sauté pan
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1 large pot
Ingredients
- Extra-virgin olive oil
- 1 small yellow onion finely chopped
- 5 garlic cloves grated
- 5 tablespoons tomato paste
- 1 tablespoon chopped Calabrian chili peppers stored in oil
- Diamond Crystal kosher salt
- 16 ounces dried pasta of choice
- 3/4 cup mezcal of choice
- 1 cup heavy cream
- 2 ounces Pecorino Romano optional
- Fresh basil for garnishing
Instructions
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Place a large sauté pan over medium heat. Place a large pot of water on the burner next to it.
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Add a generous amount of olive oil (a little over 1/3 cup) to the pan, enough to coat the surface.
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Add the diced onion to the pan and cook for 5-6 minutes, stirring often. Reduce the heat to medium-low if the onion begins to brown.
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Add 1/4 cup of water to the onion, increase the heat to medium and let the water simmer off, allowing the onion to continue to cook while not gaining any color. You want the onion to be completely softened before the next step. This will take about 4-5 additional minutes.
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Add the garlic and cook until it is no longer raw, about 2-3 minutes. Add the tomato paste and Calabrian chilies and swirl into the onion, garlic and olive oil. Cook for 2-3 minutes or until it is a shade darker in color. Season with salt.
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Bring the pot of water to a boil. Salt the water with a few large pinches of salt.
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Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.
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While the pasta is cooking, add the mezcal to the pan. Mix and let the alcohol reduce by three quarters. Then add in the cream and bring to a simmer, then immediately turn off the heat. Taste and season with salt as needed.
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When the pasta is finished, use a slotted spoon to transfer the pasta directly into the sauce. Add splashes of pasta water 1/4 cup at a time and mix, allowing the sauce to cling to the pasta.
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Grate the Pecorino into the pasta, reserving some for garnishing. Add more splashes of pasta water to smooth everything into a thick, creamy sauce.
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Serve the pasta in big bowls and grate over more Pecorino as you prefer. Garnish with fresh basil.
