Pasta Alla Vodka Recipe
Prep:10minutes mins
Cook:20minutes mins
Total:30minutes mins
Servings:2
Ingredients
▢ 1 tablespoon olive oil
▢ 1/4 yellow onion, peeled and minced
▢ 2 garlic cloves, peeled and minced
▢ Kosher salt
▢ 6 ounces tomato paste
▢ 1/4 teaspoon crushed red pepper flakes
▢ 3 ounces vodka
▢ 1 1/4 cup heavy cream
▢ 1 pound pasta of choice, I like tubular pasta in this application
▢ 1/2-3/4 cup pasta water, reserved
▢ 2 ounces finely grated Parmesan-Reggiano, plus more as garnish
▢ 2 tablespoons unsalted butter, straight from the fridge
▢ Minced Italian parsley, as garnish
Instructions
1. In a large saucepan, set over medium-low heat, and add the olive oil. When warm, add the minced onion, garlic and a pinch of kosher salt. Cook until softened, about 5 minutes.
2. Pour in the tomato paste, along with the red pepper flakes, and cook it until the tomato paste turns a really dark red color, about 3 minutes. Add the vodka and let it sizzle and allow the vodka to cook off a bit, about 1 minute.
3. Pour in the heavy cream and mix it until smooth. Turn off the sauce. Now, we’re gonna boil the pasta!
4. Bring a pot of salted water to a boil. You want the water as salty as the sea. Pour in the pasta and cook it until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.
5. Turn the heat up on the sauce to medium. Pour in 1/2 cup pasta water, along with the grated Parmesan-Reggiano and give it a taste. Add salt to taste. I added a pinch or two. Pour in the pasta and then add in the cold butter. Mix it vigorously for 1 minute, until thick and luscious.
6. Garnish with grated Parmesan-Reggiano and some minced Italian parsley.
Tags:
Pasta