This vodka sauce recipe, adapted from my cookbook “Let’s Eat” (Union Square & Co., 2023), leans into the creamier, glossier side of this traditional Italian sauce. It avoids using alliums like shallot ...

It starts with chicken cooking over open fire while the pasta comes together in the wild. As the sauce thickens, it turns rich, creamy, and full of comfort. The fire adds a rustic depth that makes ...