Baked Vodka Pasta

 

red pasta on a plate
Dinner / Main / Pasta
Prep Time 10 minutes
Cook Time 20 minutes
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Ingredients

  • 250 g Lumache rigate or rigatoni
  • 2-3 tbsp extra virgin olive oil
  • 1 small shallot very finely minced
  • 3 garlic cloves finely minced
  • 2 red chillis halved lengthwise
  • Pinch of chilli flakes
  • Large bunch fresh basil
  • 3-4 tbsp tomato paste
  • 90 ml vodka 1.5 shots
  • 200 ml double cream
  • 60-70 g nduja torn into small pieces
  • 125 g stracciatella room temperature
  • Sea salt and freshly ground black pepper
  • Pecorino Romano for grating

Method

  • Preheat your grill (broiler) to high.
  • In a large sauté pan, heat olive oil over medium heat. Add minced shallot, garlic, and halved chillis. Sauté for 2-3 minutes until softened but not colored.
  • Add chilli flakes, sea salt, and black pepper, cook for another minute.
  • Add whole basil leaves and tomato paste, cook for about 1 minute until paste starts to darken.
  • Pour in vodka, let it reduce until almost completely evaporated, stirring occasionally.
  • Add double cream, stir to combine. Cook until it reaches that signature orangey-pink color. The natural sweetness from the cream will balance the heat.
  • Season with sea salt and adjust heat to taste. Remove basil leaves.
  • Meanwhile, cook pasta in well-salted water until 2 minutes shy of al dente.
  • Transfer pasta to the sauce along with a large ladle (about 60ml) of pasta water. Cook together for 1-2 minutes until sauce thickens and coats the pasta.
  • Transfer the pasta to the platter, then top with nduja pieces and a drizzle of olive oil.
  • Place under the hot grill for 4-5 minutes until the top gets crispy and the nduja melts.
  • Remove from grill and immediately top with dollops of room temperature stracciatella, a pinch of chilli flakes, fresh basil leaves, and optional grated pecorino.

Notes

  • The two chillis plus nduja will give significant heat - adjust chilli flakes accordingly
  • Watch carefully under the grill - nduja can burn quickly
  • Let the stracciatella come to room temperature while cooking for the best melting texture

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