Pasta Alla Vodka
Serves 4Sharing my recipe for the most iconic pasta of 2020. A quick and easy pasta that's incredibly creamy and tomato-ey all thanks to the addition of a few shots of vodka!
Ingredients 11
Cooking time 25 minutes
Skill level Easy
Ingredients
- Small bunch of fresh basil
- 2 tablespoons of olive oil
- 3 shots of vodka
- 500g of Rigatoni
- 150g of Parmigiano Reggiano (Parmesan) or Grana Padano cheese, freshly grated
- 6 cloves of garlic, finely chopped
- 1 brown onion, finely chopped
- 1 pinch of dried chilli flakes or 1 tablespoon of chilli oil
- 130g of concentrated tomato paste
- 300ml of thickened cream
Method
- In a large pot with boiling and heavily salted water, cook the pasta until al dente. Save a cup of the pasta water just before you drain it
- Meanwhile, in a large and heated pan with the olive oil, sweat out the onion, garlic and chilli flakes/oil on medium heat for 10 minutes or until the onion is soft and translucent
- Add in the tomato paste, stir to combine and cook for 3 minutes on medium or until the mixture becomes deep red in colour
- Add the vodka to deglaze the pan and stir to incorporate, scraping the bottom of the pot. Make sure all the vodka evaporates and reduce the heat to low
- Slowly add the thickened cream to the sauce, stirring constantly until a smooth sauce forms. It should be a creamy orange colour
- Add the cooked pasta to the pan. Add ½ cup of saved pasta water to the pan and stir to incorporate. Gradually add half of the cheese, stirring constantly to melt. The sauce should be smooth and glossy. Add a splash of more pasta water to thin the sauce, if needed
- Plate and serve the fresh basil leaves, more cheese and a drizzle of extra virgin olive oil
If you loved this recipe, you can take it to the next level by trying my Vodka Pasta 2.0 recipe!