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!
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
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Pasta alla Mezcal
Equipment
- 1 chef's knife
- 1 large sauté pan
- 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
- Place a large sauté pan over medium heat. Place a large pot of water on the burner next to it.
- Add a generous amount of olive oil (a little over 1/3 cup) to the pan, enough to coat the surface.
- 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.
- 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.
- 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.
- Bring the pot of water to a boil. Salt the water with a few large pinches of salt.
- Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.
- 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.
- 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.
- Grate the Pecorino into the pasta, reserving some for garnishing. Add more splashes of pasta water to smooth everything into a thick, creamy sauce.
- Serve the pasta in big bowls and grate over more Pecorino as you prefer. Garnish with fresh basil.
Such a fab of every JS recipe I’ve tried! This one was a bit of a miss for me though – followed the recipe to a T, but it was far too alcohol-y still. The mezcal felt really overpowering, vs a subtle flavor add. Wonder if I just should’ve started with half the amount? Or simmered even longer?
Hi Liv! I’m really devastated to hear this – I always want to have your trust! This definitely sounds like a simmer issue, the alcohol really should reduce to where it’s barely making the tomato paste mixture saucy, and then the cream goes in to loosen everything up again. However, you might also just have a palette really attuned to the notes of mezcal, so it might not be for you. I’m really sorry about this though!
Thanks for the quick response! I’ll absolutely be giving this another go. I did throw it back into a pot and simmer longer (despite having cream in there, but oh well!), and it helped the sharpness of the alcohol flavor itself. Definitely better. Let my lack of proper test-testing be a warning to others. 😉 Appreciate all you do for us recipe followers! <3 can’t wait for the book!
Is this something that would work with plant-based heavy cream, or does it need the dairy to emulsify correctly?
I’ve had luck with plant-based cream when it’s store bought! Cashew cream tends to break the sauce, but it also can work if you’re in a pinch
Omg this is phenomenal!! After reading above comment I was sure to simmer the heck out of the mezcal almost to the point that the tomato paste was back to sticking to the pan a bit but it was PERFECT! The mezcal imparted the perfect smokiness without any overpowering boozy flavor.
So so glad you liked it! And equally glad the smokiness came through, it’s one of my favorite parts of the recipe!