Pasta. I could eat it every day. There are so many variations and I will never get bored of it. Pasta is life. I’d always choose a tomato-based sauce over a cream-based but I think this dish is the perfect combination of both. Don’t be scared of the vodka, it’ll evaporate while cooking and give your dish a side taste you didn’t know you needed.
- 500g. pasta (I used paccheri)
- 2 garlic cloves, minced
- 1 yellow onion, finely chopped
- 140g tomato paste
- 50ml of vodka
- 175ml heavy cream
- 50g. grated parmigiano reggiano or as much as you’d like, there’s never enough parmesan
- 1 tsp red pepper flakes
- salt, pepper and pasta seasoning to taste
How to make Paccheri alla Vodka
Bring water to a boil and cook the pasta until al dente, reserve 120ml of the pasta water.
Add some olive oil to a pan and stir in the onions and garlic. Sweat onion and garlic until they’re completely cooked and a little brown for about 5 minutes. Add the tomato paste and chili flakes and cook until the tomato paste turns deep red, for about 5 minutes. Add the vodka, give it a good stir and let evaporate.
Stir in the heavy cream, 60ml of pasta water, parmesan cheese and seasonings to taste and cook for another couple of minutes.
Remove pan from the heat and add the pasta to the sauce along with the rest of the pasta water (60ml). Toss until the pasta is coated and top with more cheese. Enjoy!