Vodka pasta (penne alla vodka)
Vodka combines with tomato passata to create a silky, slurpable sauce that clings well to pasta. Don't worry, the alcohol evaporates during cooking
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1tbsp butter or olive oil
- 2garlic cloves , crushed
- pinch of dried chilli flakes
- 50ml vodka
- 250ml passata
- 150ml double cream or mascarpone
- 1tsp sugar
- 2tsp red wine vinegar
- 200g pasta tubes (we used rigatoni)
- 25g parmesan (or vegetarian alternative) , finely grated, plus extra to serve
- basil leaves , to serve
Instructions
Step 1
Heat the butter or oil in a deep frying pan over a medium heat, cook the garlic and chilli for a few seconds, then add the vodka and bubble for a minute. Add the passata and simmer for 10-15 mins or until thickened. Season with salt, pepper, the sugar and vinegar.Step 2
Cook the pasta following pack instructions, and add a ladle of the pasta water to the tomato sauce, along with the cream. Drain the pasta and add to the sauce, stirring well. Add a little more of the pasta water to loosen the sauce if needed. Stir in the cheese until melted and season to taste. Serve with extra parmesan and a few basil leaves.