Nyc Vodka Arrabbiata

• 4 hot red chiles
• 1/3 cup olive oil
• 4 garlic cloves, peeled and thinly sliced
• 1 small bunch fresh flat-leaf parsley, leaves picked, stalks finely chopped, divided
• 2 anchovy fillets
• 1 (14.5-ounce) can diced tomatoes
• Sea salt
• Freshly ground black pepper
• 3 shots vodka
• 1 pound uncooked spaghetti
• Zest and juice of 1 lemon
• Extra-virgin olive oil for drizzling, optional

1. Prick chiles 6-8 times with a small, sharp knife. Heat a large frying pan over medium heat; add chiles and olive oil. Cook 5 minutes. Turn heat up to full whack; add garlic, parsley stalks, and anchovies, stirring constantly. When garlic starts to become golden, add tomatoes, and season with salt and pepper; bring mixture to a boil. Add vodka, and reduce heat to simmer. Gently bash up chiles with a wooden spoon.
2. Cook pasta according to package directions; drain. Toss immediately with sauce.
3. Divide pasta evenly among bowls. Roughly chop reserved parsley leaves; sprinkle over pasta. Sprinkle lemon zest over pasta; squeeze in juice, catching pits in your hands. Drizzle with extra-virgin olive oil, if desired; serve immediately with a salad.

hot red chiles, olive oil, garlic, parsley, anchovy, tomatoes, salt, freshly ground black pepper, shots vodka, spaghetti, lemon, extravirgin olive oil for drizzling

Taken from www.myrecipes.com/recipe/nyc-vodka-arrabbiata (may not work)