Photograph of the finished Pasta alla vodka

Italy · Mì xốt cà chua kem vodka

Pasta alla vodka

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 1.1 lb
  • Photograph of Thick tomato passata Thick tomato passata 12.7 oz
  • Photograph of Vodka Vodka ⅔ cup
  • Photograph of Fresh cream Fresh cream 1 ½ cups
  • Photograph of Shallots Shallots 1.6
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Dried chillies Dried chillies 8
  • Photograph of Parmigiano cheese Parmigiano cheese 7.1 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Italian basil Italian basil 2.8 oz

Method

  1. 1 Sauté red onions with garlic and chopped dried chili peppers in olive oil for 6 minutes until the onions are translucent.
  2. 2 Add the thick tomato sauce and fry for 5 minutes until the sauce darkens and coats the pan.
  3. 3 Pour in the vodka and simmer for 3 minutes until the alcohol evaporates; the vodka extracts flavor molecules that only dissolve in alcohol, resulting in a sauce with a distinctly different aroma compared to the alcohol-free version.
  4. 4 Pour in the fresh cream and simmer for 3 minutes until it turns into an orange-pink sauce.
  5. 5 Boil the noodles for one minute longer than directed, then reserve 100 ml of the boiling water.
  6. 6 Toss the pasta in the sauce pan for 90 seconds, drain with the cooking water, then sprinkle with Parmigiano and basil.
Start cooking