Method

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Prepare the Sauce:

In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the chopped chili pepper and cook for another 1-2 minutes until softened.

Combine the Ingredients:

Stir in the diced tomatoes and smoked paprika. Season with salt and pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.

Flambé:

Carefully add the vodka or white wine to the pan. Allow it to simmer for about 1 minute to cook off some alcohol.

Using a long lighter, ignite the sauce (stand back!) to flambé. Let it burn for about 10-15 seconds until the flames subside. This will add a unique flavor to your sauce.

Mix the Pasta and Sauce:

Add the drained pasta to the frying pan with the sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.

Serve:

Plate the pasta and garnish with fresh basil and grated Parmesan cheese, if desired.

Variations

Vegetarian: Omit the vodka or white wine for a non-alcoholic version. Add vegetables like bell peppers, zucchini, or spinach for added nutrients.

Protein Addition: Add cooked shrimp, chicken, or sausage for a heartier meal.

Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice or corn.