Spicy Vodka Pasta
Alright, here it is! I had to make this recipe after a girlfriend and I were both curious about all the hype. And let me tell you—it turned into the ultimate Friday night vibe! Picture this: spritz in one hand, a bowl of creamy pasta in the other.
So it might seem like an unusual addition, but the the vodka in this recipe acts more as a flavour enhancer rather than a distinct flavour itself. It releases the rich, tanginess of the tomato paste and balances out the cream. It was just delcious and will certainly be on hight rotation from now on in this family!
Recipe credit to Gigo Hadid
Ingredients: Serves 4
1/2 cup olive oil
2 shallots or 1 onion, finely diced
4 garlic cloves, minced
½ cup tomato paste
1 cup heavy cream
2 tablespoons vodka
2 teaspoons chilli flakes (adjust to your spice preference)
2 teaspoons butter
Salt and pepper, to taste
450g pasta, penne & rigatoni ideally
Grated parmesan cheese (for serving)
Fresh basil (optional, for garnish)
Method:
Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve some pasta water and then drain.
Sauté the Onion and Garlic: While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the diced shallots/onion and cook until soft , about 3-4 minutes. Add the minced garlic and sauté for another minute.
Add the Tomato Paste and Vodka: Stir in the tomato paste and cook for a few minutes until it slightly darkens. Add the vodka and chilli flakes, stirring constantly until the vodka is mostly evaporated.
Make the Sauce: Reduce the heat to low and slowly stir in the heavy cream until the sauce becomes smooth and creamy. Add the butter and season with salt and pepper. Let it simmer for a few minutes, stirring occasionally.
Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, use some reserved pasta water to thin it out to your ideal consistency.
Serve: Plate the pasta and sprinkle generously with parmesan cheese. Garnish with fresh basil, delish!