Pasta Alla Vodka

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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. • #shorts #pasta #pastarecipe

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