Spaghetti With Vodka and Caviar

Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.


Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, and you can find a good deal. Don’t assume caviar is only for rich people! I encourage you to try this delicious and elegant pasta entrée and run it as a special. I promise your customers will like it, especially since it’s a dish they’ve probably never had before! Mangia!



4 tbsp. olive oil
½ c. vodka
⅔ c. black caviar
1 lb. spaghetti
3 scallions, thinly sliced
1 clove garlic, chopped
Salt and pepper



Heat the oil in a frying pan and add the scallions and garlic. Cook gently for about four to five minutes. Add the vodka and the cream and cook over low heat for another five to eight minutes. Remove from heat and stir in the caviar, along with some salt and pepper to taste.

Meanwhile, bring salted water to a boil, add spaghetti and cook until al dente. Once the pasta is ready, strain it and add it to the sauce mixture. Toss gently and serve.  


Chef Bruno shared a slice and words of wisdom with the team at Sofia’s Pizza in Queens, New York, including (from left) Jimmy Avila, Joe Agola, pizzeria owner Nick Agola and Peter Agola.


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