Creamy Pasta with Vodka
4 servings
30 minutes
Creamy pasta with vodka is a bold experiment of author cuisine where classic Italian pasta meets an unexpected ingredient. The vodka added to the sauce helps to enhance the depth of tomato flavor, making it rich and multifaceted. The cream softens the intensity of the tomatoes, creating a delicate texture, while aromatic basil adds freshness. The dish is perfect for a dinner with friends or a romantic evening when you want to try something unconventional. Its rich taste, balance between the acidity of tomatoes, silkiness of cream, and light spiciness of vodka makes the pasta an unforgettable gastronomic adventure. Such a dish is often accompanied by a glass of white wine or even the same type of vodka used in the recipe to emphasize its unique character.
1
Heat a large skillet well and add olive and butter, finely chopped shallot, and minced garlic. Sauté for 3-5 minutes. Add vodka and cook until reduced by half, about 2-3 minutes. Then add chicken broth and tomatoes. Bring the sauce to a boil, reduce heat, and add salt and pepper.
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- Shallots: 2 pieces
- Garlic: 2 cloves
- Vodka: 1 glass
- Chicken broth: 1 glass
- Canned tomatoes: 900 g
- Coarse salt: to taste
- Ground black pepper: to taste
2
While the sauce is boiling, cook the pasta in salted boiling water until done.
- Penne Rigate: 450 g
3
Add cream to the sauce, bring to a boil again, and remove from heat. Drain the pasta and mix it with the hot sauce and chopped basil leaves.
- Cream: 0.5 glass
- Basil leaves: 20 pieces