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Plate of pasta with a fork and chopped parsley and grated parmesan on top

Pasta Alla Vodka


  • Author: Jo & Bart
  • Total Time: 20 Minutes
  • Yield: 3 1x
  • Diet: Vegetarian

Description

Who doesn't want to add a touch of fun to their daily routine? These rigatoni alla vodka are a wonderful discovery. The famous Russian alcool adds a real plus to the recipe. Don't hesitate to let your guests guess the secret ingredient.


Ingredients

Units Scale
  • half a large white onion
  • 1 clove of garlic
  • 1 red chili
  • 2 tablespoons extra virgin olive oil
  • butter (unsalted)
  • salt and pepper (for seasoning)
  • 1-2 teaspoons peperoncino
  • 1/2 cup tomato paste
  • basil (a few stem)
  • vodka (2 large shots)
  • 10 fluid ounces double cream
  • 3/4 pound Pasta (of your choice)
  • salt (for boiling water)
  • 2 1/2 ounces parmigiano
  • parsley (chopped)

Instructions

  1. Take half a large white onion and dice finely. Mince a clove of garlic and halve a chili pepper.
  2. Prepare a frying pan by drizzling with extra-virgin olive oil and adding a small amount of unsalted butter. Set the heat to medium-high.
  3. Add the diced onions to the pan, season and let them sweat for about 2 minutes. Then add the sliced garlic, red pepper and 1-2 teaspoons of peperoncino.
  4. Continue cooking for a further 2 minutes. At this point, add about 1/2 cup of high-quality tomato paste.
  5. Add a few sprigs of basil for flavor and cook for a further 2 minutes.
  6. Deglaze the pan by pouring in two large shots of vodka. If you're using a gas stove, be careful, as this step could cause a flare-up. In this case, remove the pan from the heat before adding the vodka.
  7. Stir and simmer the mixture until most of the vodka has evaporated, which should take about 3 minutes. Then add 10 fluid ounces of double cream.
  8. Stir until the sauce takes on a lovely orange hue, then reduce the heat until it bubbles gently.
  9. Cook your pasta in boiling salted water until al dente.
  10. Once the pasta is al dente, transfer it to the sauce to finish cooking, with a ladleful of cooking water.
  11. When the pasta is cooked through, remove the pan from the heat and sprinkle with 2 1/2 ounces of Parmigiano Reggiano. Add a little of the cooking water and mix well.
  12. Finally, add 2 knobs of butter and mix again vigorously to create a creamy emulsion. Arrange the dish and garnish with grated Parmesan and chopped parsley.
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Pasta
  • Method: Pan
  • Cuisine: Mixed

Keywords: Pasta, vodka, pasta alla vodka, penne alla vodka