Pasta alla Vodka – an instant hit!
Pasta alla vodka recipe had been waiting for its turn in my files for several months. It was completely new to me, so I did not know what to expect. However, once I made it, the recipe turned out to be an instant hit! I used it in the January Pasta Class with my students and the feedback was amazing! Read more here.
Vodka in the sauce may sound weird to some
Will pasta alla vodka get you drunk? No! There are only two tablespoons of vodka added to the amount of sauce which serves 4. Also, by the time it is cooked the alcohol will have evaporated.
So, why vodka?
There are two reasons to add the vodka. First of all, it lets the ingredients blend and the texture becomes exceptionally smooth and creamy. Second of all, according to the 5 Element Cooking Theory, vodka (like other strong alcohols) belongs to the bitter flavour, which is the Fire Element and, as all bitter ingredients, it supports the heart. Therefore, this is the flavour which is carries a lot of benefits.
The pasta – procedure
Prepare your fresh pasta using the instructions here. Or cook your favourite dried pasta.
Tip!
Cook your pasta while you make the sauce. You will need some of the pasta cooking water for your pasta alla vodka sauce.
Pasta alla vodka sauce – procedure
Use a medium-sized, heavy-based cooking pan. While cooking make sure to stir the sauce after adding each ingredient.
Add the ingredients in the following order:
- Sweet 2 tablespoons of oil, 1/2 onion, finely chopped, fry until translucent,
- Pungent 1 garlic clove, grated, a pinch of black pepper, a small pinch of chilli cayenne or chilli flakes,
- Salty a generous pinch of salt,
- Sour 2 tablespoons of tomato puree,
- Bitter 2 tablespoons of vodka, stir well and wait a few seconds for the alcohol to evaporate,
- Sweet 50 ml double cream, 4-5 tablespoons grated pecorino/grana padano, 4-5 tablespoons of the pasta cooking water, stir until cheese melts and all the ingredients combine.
Serve immediately with your pasta. Garnish with some grated pecorino and torn basil leaves.
For more pasta sauces look up: pasta primavera, potato pierogi/dumplings or pappardelle with lemon peel.
