Pasta Vodka
I have done Vodka pasta a few times but I have perfected it in this recipe. Perfect noodles, perfect sauce and super craveable. There is a reason vodka pasta is so popular, it really hits so nicely.
Ingredients
- 40 g olive oil
- 75 g shallots, minced
- 20 g garlic, minced
- 30–40 g Calabrian chiles, chopped
- 2–3 g chile flakes
- 170 g tomato paste
- 100 g vodka
- 350 g heavy cream
- 450 g fusilli
- 1 cup pasta water
- 75 g unsalted butter
- 50–75 g grated parmesan
- kosher salt
- black pepper, for garnish
- grates parmesan, for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a heavy, wide bottom sauce pan or dutch oven over medium heat, add oil, shallots, garlic and a pinch of salt. Sweat for 5 minutes.
- Stir in chiles, chile flake and a little more oil if needed. Cook for another 2 minutes and stir in tomato paste. Bloom for 2 minutes until the color deepens.
- Deglaze with vodka and reduce for 30 seconds until it has become a thick paste.
- Stir in the cream and bring the sauce to a low simmer. Cook for an additional 3-5 minutes until the sauce has slightly thickened. Set aside while you cook your noodles.
- Cook the fusilli for 11 minutes or until desired doneness. Reserve 1 cup of pasta water and strain off the noodles.
- Add the pasta into the vodka sauce and stir in butter and parmesan.
- Taste the pasta and adjust seasoning and consistency as needed with salt, pasta water and cheese.
- Serve portions topped with additional parmesan and black pepper.
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