Скачать или смотреть Pasta Alla Vodka

Here’s the recipe

Ingredients -

500g (1.1lb) - Rigatoni or Penne
2 1/2 Tbsp (30g) - Unsalted Butter
1 - Brown (Yellow) Onion, Diced
5 - Garlic Cloves, Paste
130g (4.5oz) - Tomato Paste
1 tsp (2g) - Chilli Flakes
400g (14oz) - Crushed or Diced Tomato
3 Tbsp (60ml) - Vodka (Sub for Vegetable or Chicken Stock)
1 Cup (250ml) - Thickened Cream
Seasoning To Taste

Place a pot of water onto a high heat and bring to a boil. Generously season with sea salt flakes. Cook the pasta as per your packet instructions.

Heat and melt the butter in a large pan over medium-high heat. Add in the diced brown (yellow) onion and garlic & saute for 5 minutes or until golden and slightly translucent.

Add in the tomato paste & dried chilli, mix well and continue to cook for 5 minutes or until deep red and the tomato paste oil starts to release. Add the crushed tomatoes, vodka and salt and pepper. Mix well and bring to a boil; reduce heat to low and cook for 10 minutes.

Add the full-fat cream, bring to a simmer, then reduce heat to low and simmer for 4-5 minutes, stirring frequently. Turn off the heat and check for seasoning. Transfer into a food processor or immersion blender (best results) and blend until smooth.

Add the cooked pasta into the sauce straight from the pot using a kitchen spider or tongs (it's okay to bring over some of the pasta water at this stage). Mix well and reserve 1 cup (250ml) of the pasta water. Mix the pasta into the sauce.

Once mixed, add in a few splashes of the pasta water to create your desired consistency, mixing before adding in more. Check for seasoning and remove from the stovetop.

Serve in bowls or on plates, garnish with fresh Pecorino Romano and cracked black pepper. Dig in.

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