Time 30m Number Of Ingredients 10 Steps:
Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat. Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.
Time 30m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente. Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes. Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute. Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Time 25m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Cook the pasta according to package directions. Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it’s thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.
Time 25m Yield 4 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain. While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute. Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions., Meanwhile, in a large skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Add prosciutto; cook 2 minutes longer. Stir in tomatoes, vodka, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream; cook 2-3 minutes longer, stirring occasionally., Drain pasta. Add pasta and cheese to sauce; toss to combine.
Yield 2 servings Number Of Ingredients 10 Steps:
Heat 1 tablespoon of olive oil in a large skillet. Add onion and 1 clove of garlic, and cook until onions are translucent. Add tomato sauce and mix to combine with onion and garlic. Add vodka, dried basil, red pepper flakes, and salt. Let this to simmer for 2 minutes to allow most of the alcohol to burn off. Add heavy cream and stir until fully combined. The sauce will turn into a beautiful light orange creamy mixture. Add cooked pasta to vodka sauce and mix until noodles are fully coated in sauce. Cover with a lid and let simmer for 5 minutes or until the sauce has reduced by half. Garnish with basil. Enjoy!
Time 25m Yield 2 servings Number Of Ingredients 17 Steps:
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and rinse under cold water. Heat a large saucepan over medium-high heat. Add the bacon and cook until the edges are crisp, 2-3 minutes. If bacon is not particularly fatty, add 1 tablespoon of butter and stir until melted. Add the shallot and cook until softened, 3-4 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the vodka and cook until almost completely evaporated, 1-2 minutes. Add the crushed tomatoes, pepper, and salt. Bring to a simmer, then cook for 4 minutes, or until the sauce the mixture comes to a low boil. Add the cream, reduce the heat to low, and simmer for 5 minutes, until the sauce has thickened. Add the penne and remaining tablespoon of butter and stir until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water. Remove the pan from the heat. Add the Parmesan and Romano cheeses and stir until incorporated. Transfer the pasta to a serving dish and top with torn burrata, a drizzle of olive oil, pepper, and basil. Enjoy!
Time 35m Yield Serves 4 Number Of Ingredients 0 Steps:
Heat olive oil in a pan. Add shallot, garlic and chilli and cook until shallot is translucent and all is soft. Add tomato purée and cook until the “tin” smell is cooked off and it’s slightly caramelised. Season with italian seasoning, sugar, salt and pepper. Add vodka. Cook on high heat for 5 minutes or until all evaporated. Add fresh tomatoes and cook until they are soft. Start cooking pasta in salted water until shy of al dente (if not pre-cooked) When tomatoes are soft, add san montano tomatoes and if plum, mash slightly and gently with your hands. Cook for 5 more minutes. Add cream on low heat and mix well until all combined and the colour is dark orange. Cook for 1 minute. Add fresh basil and turn heat off. When pasta is cooked, turn heat back on and cook for a couple of minutes, adding chicken stock if using. Add pasta with butter, parmesan and 1/4-1/2 cup of pasta water depending on thickness of sauce. Cook for a further minute and cook until all mixed well and combined. Top with buratta or mozzarella cheese and add a pinch of black pepper and salt on top. Drizzle gently with truffle or olive oil and tear fresh basil leaves over the top. Serve with extra parkesan
