Pasta Alla Vodka

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Bring a large pot of water to a boil, season generously with sea salt, and cook the pasta according to the packet instructions.
2. Melt the butter in a large pan over medium-high heat. Add the diced onion and garlic and sauté for 5 minutes until golden and slightly translucent.
3. Add the tomato paste and chilli flakes, mix well and cook for 5 minutes until deep red and the oil starts to separate from the paste.
4. Add the crushed tomatoes, vodka, salt and pepper. Stir, bring to a boil, then reduce to low and cook for 10 minutes.
5. Add the cream, bring to a simmer, then reduce to low and simmer for 4-5 minutes, stirring often. Turn off the heat, taste and adjust seasoning.
6. Blend the sauce in a food processor or with an immersion blender until smooth.
7. Transfer the drained pasta into the sauce using tongs or a spider, reserving 1 cup (250 ml) of pasta water. Mix well.
8. Add splashes of the reserved pasta water until the sauce reaches the desired consistency, then check the seasoning and serve.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicOnionTomatoCreamTomato pastePenne