Carbone-Style Spicy Vodka Sauce with Burrata

This Carbone-inspired Spicy Vodka Sauce with Burrata is a creamy, luxurious take on the viral classic. Infused with tomato paste, garlic, butter, and Arrabiata sauce, then simmered with vodka and heavy cream, the sauce is spicy, tangy, and rich. Tossed with al dente pasta and finished with Parmesan, this dish hits all the right notes. A creamy ball of burrata on top takes the indulgence to another level—perfect for a cozy, restaurant-quality dinner at home.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 986 kcal per serving

Ingredients

½ pound - pasta
2 tablespoon - unsalted butter
3 cloves - garlic
3 tablespoon - tomato paste
¾ cup - Arrabiata sauce
1 ½ ounce - vodka
1 cup - heavy cream
½ teaspoon - red chili flakes
⅛ - Salt
⅛ - Black pepper
½ cup - Parmesan cheese
1 ball - burrata cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve about 1/2 cup of pasta water, then drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.
Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
Add Arrabiata sauce and stir to combine.
Pour in vodka, stir well, and let it simmer for 2–3 minutes to allow the alcohol to cook off.
Add heavy cream and bring to a simmer. Cook for 7–10 minutes, stirring occasionally.
Season with chili flakes, salt, and black pepper.
Add Parmesan cheese and stir until melted and the sauce is smooth.
Toss in cooked pasta and a splash of reserved pasta water. Stir until fully coated and creamy.
Plate the pasta and top with a ball of burrata. Serve immediately.