From Gina’s Kitchen to Yours: Spicy Calamarata alla Vodka Recipe
It's that beautiful time of year again when we celebrate the incredible achievements and contributions of women throughout history. As we step into this brand-new week, I hope you all had a wonderful weekend filled with joy and celebration for International Women's Day! The festivities don't end there, though, Women's History Month continues, giving us ample opportunity to honour the amazing women in our lives.
Celebrating Women Through Food
There's something incredibly powerful about the way food connects us, tells our stories, and preserves our histories. Throughout time, women have been at the heart of culinary traditions, passing down recipes, innovating in kitchens, and nurturing communities through the universal language of food. So what better way to honour Women's History Month than by celebrating one of the extraordinary women in our own community who embodies this beautiful tradition?
Spotlight on Gina: A Culinary Inspiration
I want to introduce you to Gina, a passionate foodie and wine enthusiast who has been part of our community for quite some time now. What truly captivates me about Gina is her fearless approach to cooking—she's always experimenting, playing with bold flavours, and bringing unparalleled creativity to every dish she creates.
Her Instagram feed and website are a mesmerizing collection of mouth-watering creations that make you want to drop everything and head straight to the kitchen. But beyond her culinary skills, it's Gina's generosity of spirit that makes her so special. She's always ready to share her recipes, offer cooking tips, and encourage others to find their own path in the kitchen.
The Dish That Stole My Heart
Recently, Gina shared a recipe that absolutely resonated with me: her Spicy Rigatoni alla Vodka. The moment I saw her post about it, complete with that gorgeous video of perfectly coated pasta glistening with rich sauce, I knew I had to try it myself.
Last night, I finally had the chance to recreate Gina's masterpiece, and let me tell you—it was absolutely divine! The sauce was creamy and comforting with just the right touch of heat from the Calabrian chili paste. It's one of those dishes that manages to be both rustic and sophisticated at the same time.
A Delicious Substitution
Here's where I had to get a bit creative. My local market was completely out of Rigatoni (apparently everyone had the same craving this weekend!), so I decided to substitute with Calamarata pasta instead. If you're not familiar with Calamarata, it's a wonderful pasta shape with a similar tubular structure to Rigatoni, though it's wider and shorter, resembling calamari rings (hence the name).
This ended up being a happy accident! The Calamarata holds the vodka sauce beautifully. Each piece creates a perfect little vessel for the rich, creamy sauce, ensuring you get a luxurious burst of flavour with every bite. The wider opening also allows some sauce to get trapped inside, creating a delightful surprise when you bite into it.
Gina's Spicy Calamarata alla Vodka Recipe
So, in celebration of Gina and all the wonderful women who continue to make magic in their kitchens, I'm sharing her recipe with my own pasta substitution. This is comfort food elevated to an art form!
Ingredients:
454g (1 pound) Calamarata pasta
20g (about 4 teaspoons) salt for pasta water
30-45ml (2-3 tablespoons) olive oil for frying
150g (about 1 medium) onion, finely chopped
15g (about 4-5 cloves) garlic, minced
5ml (1 teaspoon) Calabrian chili paste (adjust according to your heat preference)
113g (4 oz) tomato paste
240ml (1 cup) vodka
480ml (2 cups) heavy cream
Salt to taste
45g (3 tablespoons) unsalted butter
50-75g (½-¾ cup) Parmigiano Reggiano, freshly grated
Fresh parsley or basil for garnish (optional)
Instructions:
Prepare the pasta: Bring a large pot of water to a rolling boil. Add the salt (the water should taste like the sea), then add the Calamarata. Cook until al dente, about 12-14 minutes, or according to package instructions. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Start the sauce: While the pasta is cooking, warm the olive oil in a large, deep skillet over medium heat. Add the chopped onions and sauté until they become soft and translucent with a golden hue, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
Build the flavor base: Stir in the Calabrian chili paste and tomato paste. This is where the magic begins! Cook the paste mixture, stirring frequently, until it darkens slightly and becomes intensely fragrant—about 5 minutes. This caramelization process is crucial for developing depth of flavor.
Add the vodka: Pour in the vodka to deglaze the pan, using a wooden spoon to scrape up all those flavorful bits from the bottom. Allow the mixture to simmer for 2-3 minutes, which will cook off the alcohol while leaving behind the vodka's distinctive flavor enhancement.
Create the creamy sauce: Lower the heat to medium-low and pour in the heavy cream, stirring to combine completely with the tomato mixture. Let this simmer gently for about 5 minutes until it begins to thicken slightly. Add the butter and stir until it's completely melted and incorporated, creating a glossy, luxurious sauce.
Combine pasta and sauce: Add the cooked Calamarata directly to the sauce, tossing gently but thoroughly to ensure each piece is beautifully coated. If the sauce seems too thick, add a splash of the reserved pasta water—the starch in this water helps the sauce cling to the pasta and achieve the perfect consistency.
Finish with cheese: Sprinkle in the freshly grated Parmigiano Reggiano while continuing to toss the pasta. The cheese will melt into the sauce, adding another layer of richness and that wonderful umami flavor. Taste and adjust the seasoning with salt as needed.
Serve with flair: Transfer to warmed serving bowls, garnish with chopped fresh parsley or torn basil leaves if desired, and serve immediately. I like to add a final light dusting of grated Parmigiano on top just before serving.
Gina's Notes:
If you don't consume alcohol, you can use some reserved pasta water instead of vodka.
If you can't find Calabrian chili paste, use Thai red curry paste along with some crushed red chili pepper to taste.
While reserved pasta water can be useful, the sauce ratio is already ideal for one pound of pasta cooked al dente.
Wine Pairing Ideas:
Demi-Sec Champagne
Full-bodied Sangiovese-based Rosato
Pinot Nero
Why This Dish Matters
There's something so special about preparing a dish created by someone you admire. As I stood at my stove last night, stirring the sauce and inhaling the intoxicating aromas of tomato, cream, and spice, I felt connected not just to Gina, but to the long line of women who have expressed love, creativity, and care through cooking.
This pasta isn't just delicious—it's a celebration of female creativity and generosity. It's about honouring the ways women nurture communities through sharing their knowledge and passion. In a month dedicated to recognizing women's contributions to history and society, it feels particularly meaningful to highlight the everyday magic women create in kitchens around the world.
Join the Celebration
If you love hearty, soul-satisfying dishes like this one, I cannot recommend following Gina highly enough. Her page is a treasure trove of culinary inspiration, featuring everything from cozy comfort foods to elegant dinner party fare. Beyond the recipes themselves, you'll find a genuine passion for food and wine that's absolutely infectious.
And I'd love to hear from you! Who are the women in your life who have inspired your own culinary journey? Maybe it's your grandmother's secret family recipes, a favourite female chef, or a friend who always brings the most amazing dishes to potlucks. Share their stories and recipes in the comments below. Let's create a beautiful tapestry of female culinary inspiration together!
Here's to an amazing week ahead, filled with great food, good wine, and celebrating the incredible women around us. After all, women's history isn't just found in textbooks. It's being made every day in kitchens, boardrooms, classrooms, laboratories, and countless other spaces where women bring their unique talents to the world.
Cheers to all the wonderful women in our lives!
With love and a very satisfied appetite,
Mulongo Wine and Spice
P.S. If you try this recipe, please tag both me and Gina in your photos! I'd love to see your creations and I know she would too!