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PASTA ALLA VODKA

PASTA-ALL-VODKA

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DELICIOUS

Description

I am a huge fan of all things Italian. And I have also been known to enjoy a cocktail or two. So this dish combines my love of Italy with my love of booze.

The tomatoes are slow roasted in the oven with some vodka until they caramelize and all the natural sugars come to the surface.

The touch of cream adds a silky luxurious note, the Parmesan adds the perfect element of salty perfection and the fresh basil makes it feel like an afternoon lunch in Tuscany.

And I often make the sauce ahead of time so it’s perfect if you are entertaining. This dish is sure to become a household favorite… Enjoy with a nice glass of vino

xxx Chef MM

PASTA ALLA VODKA






US (Imperial)


Print Ingredients

¼ cup good olive oil

2 medium onions, chopped

3 cloves of garlic, finely chopped

2 tspns dried oregano

2 tspns dried basil

½ tspn chilli flakes

1 cup vodka

2 x 28oz cans peeled tomatoes

1 TBS brown sugar

Kosher salt and fresh ground black pepper

¾ lb bowtie pasta

¾ cup cream

½ cup grated Parmesan cheese

½ cup fresh basil to garnish

Parmesan shavings to garnish



Instructions

Preheat oven to 375 F

Heat the olive oil in a large oven proof saute pan over medium heat. Cook the onions and garlic till caramelized (6 mins). Add the dried oregano and basil and chilli flakes. Cook for 3 minutes. Add the vodka and cook till the liquid is reduced by half.

Crush the tomatoes into the pan and add the brown sugar, 2 tspns of coarse salt and 1 tspn of black pepper. Cover the pan with a lid and cook for 1 ½ hours. Remove the pan from the oven and set aside.

Bring a large pot of salted water to a boil and cook for the pasta al dente. Drain and set aside.

Reheat the sauce on the stove. Add the cream and season with salt and pepper to taste. Simmer for 10 minutes. Add the pasta into the sauce along with a half a cup of grated Parmesan. Cook for an additional 3 minutes.

Garnish with fresh basil and some Parmesan shavings.

SERVES 5





EU (Metric)


Print Ingredients

¼ cup good olive oil

2 medium onions, chopped

3 cloves of garlic, finely chopped

2 tspns dried oregano

2 tspns dried basil

½ tspn chilli flakes

1 cup vodka

2 x 800g cans peeled tomatoes

1 TBS brown sugar

Kosher salt and fresh ground black pepper

340 g bowtie pasta

¾ cup cream

½ cup grated Parmesan cheese

½ cup fresh basil to garnish

Parmesan shavings to garnish



Instructions

Preheat oven to 190 C.

Heat the olive oil in a large oven proof saute pan over medium heat. Cook the onions and garlic till caramelized (6 mins). Add the dried oregano and basil and chilli flakes. Cook for 3 minutes. Add the vodka and cook till the liquid is reduced by half.

Crush the tomatoes into the pan and add the brown sugar, 2 tspns of coarse salt and 1 tspn of black pepper. Cover the pan with a lid and cook for 1 ½ hours. Remove the pan from the oven and set aside.

Bring a large pot of salted water to a boil and cook for the pasta al dente. Drain and set aside.

Reheat the sauce on the stove. Add the cream and season with salt and pepper to taste. Simmer for 10 minutes. Add the pasta into the sauce along with a half a cup of grated Parmesan. Cook for an additional 3 minutes.
Garnish with fresh basil and some Parmesan shavings.

SERVES 5




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