Blood Orange Vodka Pasta

Vodka pasta but with a blood orange twist. 

I was lucky enough to have the normal version of this dish at Carbone NYC a few years ago. If you’re into food it’s one of those bucket list things. Well it was for me anyway.

This dish has been done a million times on social media. But never with blood orange. And maybe there’s a reason for that lol. Or maybe there isn’t.


Serves: 2

Prep Time: 5 minutes

Cooking Time: 15 minutes

Total Time: 20 minutes


250g paccheri pasta

1 small brown onion, finely sliced

1 clove of garlic, minced

250ml N’duja Spicy Calabrian Sugo

100ml cream

1 tsp chilli flakes

100g pecorino romano

60ml blood orange vodka

Juice from half a blood orange



  1. Add pasta to pot of boiling salted water
  2. In a pan on medium heat sweat the onions, garlic and chilli
  3. Once onion is translucent deglaze with vodka before adding sugo and cream and reduce heat so sauce is just bubbling
  4. Squeeze juice from half a blood orange into pan
  5. Once pasta is ¾ of the way cooked, add into sauce pan with some pasta water
  6. Adjust heat so that the pasta continues to cook and absorbs all the sauce
  7. Add to plate with freshly grated pecorino romano

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