Vodka Pasta
Servings 2
An elevated, smoky take on a modern classic, this Roasted Pepper & Vodka Pasta is built on a foundation of slow-cooked confit garlic and a vibrant pepper sauce. It balances the concentrated heat of chili oil and fried tomato paste with a luxurious, "neon orange" cream finish
Ingredients
- 250 g Mezze Rigatoni.
- 6 cloves Garlic + Olive Oil for the confit.
- 2 roasted Peppers + 2 tbsp brine.
- 1 tbsp Chili Oil.
- 1/2 tube 4.5oz Mutti Double Concentrated Tomato Paste.
- 188 g Tomato Passata.
- 60 ml Vodka plus a splash to finish.
- 1 cup Heavy Cream aim for "neon orange".
- 100 g Prosciutto
- 40 g Butter split.
- 1 small Onion
- 50 g Parmigiano Reggiano grated.
- 125 g Stracciatella cheese.
- 2 tbsp Roasted Pistachios crushed.
- Fresh Parsley.
Method
- Make the Confit Garlic: Place the garlic cloves in a small pot in a single layer. Cover with the olive oil. Bring to a gentle fry over medium heat; as soon as the garlic begins to brown, turn the heat to low and cook for 5–10 minutes. Remove from heat and let the oil and garlic cool completely.
- Blend the Garlic & Pepper Sauce: Strain the garlic (reserve that liquid gold oil!). With a stick blender, combine the confit garlic, cherry peppers, brine, and chili oil. Blend until smooth and thick. Set aside.
- Render and Sauté: In a large pan, add a splash of the garlic oil and a knob of butter. Sauté the prosciutto until lightly browned but still meaty. Remove with a slotted spoon and set aside. In the same fat, cook the sliced onions and garlic on medium heat until soft, sweet, and deep in color.
- Build the Vodka Base: Stir in the tomato paste. Fry it until it transforms into a deep, dark brick red. Turn off the heat, add the vodka, and simmer (or flambé) until the alcohol reduces. Stir in the passata and 3 tbsp of your blended Garlic & Pepper Sauce. Simmer for 10 minutes to concentrate.
- The "Neon" Finish: Slowly stir in the cream until the sauce hits a vibrant neon orange. Add a final splash of vodka and half the prosciutto. Toss in your al dente pasta with a splash of pasta water. Add the remaining cold butter and Parmigiano; toss vigorously off the heat until glossy.
- Plate: Transfer to a plate. Top with a generous dollop of cold stracciatella, the remaining crispy prosciutto, crushed pistachios, and fresh parsley.