Pasta alla Vodka

Pasta alla Vodka :-One of the most delectable pastas is called Pasta alla Vodka, and it is made with tomato sauce. A weeknight dinner that is simple to prepare and requires few ingredients, this dish is ideal for a weeknight meal.

The New York City restaurant Carbone and the Los Angeles restaurant Jon & Vinny’s served as the inspiration for this pasta dish. For the ideal dinner, serve it over an Aperol Spritz and a salad made with fall harvest ingredients.

Pasta alla Vodka

Ingredients :

• 1 tablespoon olive oil
• 1/4 yellow onion, peeled and minced
• 2 garlic cloves, peeled and minced
  Kosher salt
• 6 ounces tomato paste
• 1/4 teaspoon crushed red pepper flakes
  3 ounces vodka
• 1 1/4 cup heavy cream
• 1 pound pasta of choice, I like tubular pasta in this application
• 1/2-3/4 cup pasta water, reserved
• 2 ounces finely grated Parmesan-Reggiano, plus more as garnish
• 2 tablespoons unsalted butter, straight from the fridge
• Minced Italian parsley, as garnish

Instructions :

• Place the olive oil in a big saucepan and place it over a heat setting that is medium-low. Stir in the minced onion and garlic, along with a pinch of kosher salt, after the mixture is warm. It should take about five minutes to soften the food.
• The tomato paste should be added along with the red pepper flakes, and the mixture should be cooked for approximately three minutes, or until the tomato paste has turned a very dark red colour.

• After adding the vodka, wait for it to sizzle and then allow it to cook just a little bit, which should take about a minute.
• After adding the heavy cream, stir it until it is completely smooth. Put the sauce on the stove. Let’s get the pasta ready to boil right now!
• Create a boil in a saucepan of water that has been salted. It is preferred that the water be as salty as the ocean. When the pasta is approximately one minute away from being al dente, pour it in and continue cooking it.
• Take about one cup of the water from the pasta. First, drain the spaghetti.

• Take the sauce and increase the heat to a medium setting. After adding the grated Parmesan-Reggiano and a half cup of pasta water, taste the mixture and make any necessary adjustments. Season with salt to taste.
• Several pinches were added by me. The pasta should be poured in, and then the cool butter should be added. To achieve a thick and luscious consistency, aggressively mix it for one minute.
• Garnish with some grated Parmesan-Reggiano cheese and some Italian parsley that has been minced.

Notes :

Tips and Tricks: 

• Use Pasta with a Bronze Die! Bronze-die pasta is a term that refers to the extruder that is utilised throughout the process of manufacturing pasta. In the event that a bronze extruder or mould is utilised, the exterior of the pasta will have a more distinctive texture.
• This makes it easier for the sauce to attach to the surface, and it also causes the water to release more starch, which results in a sauce that is more dense and delectable.

• Administration of time! Time management is a crucial component in the process of producing pasta. I considered it as I was writing down this recipe. After you have prepared half of the sauce, you proceed to cook the pasta.
• The next step is to make your way back to the sauce portion. It is imperative that you prepare all of your components in advance since once you get started, the process moves quite rapidly.

FAQs

1 . Can I skip the vodka for this Pasta alla Vodka?

• Unquestionably! In the event that you are serving this to someone who does not drink, or if you do not drink yourself, you are free to forgo adding it.
• Vodka contributes to the consistency of the sauce; but, because it is cooked off, you will not be able to detect its flavour. You should, however, avoid doing it. Not a big deal at all.