Creamy Vodka Tortiglioni & Burrata

Serves 1
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Directions

  1. 1Bring a large pot of water to a boil.
  2. 2Bring a large pot of water to a boil.
  3. 3Bring a large pot of water to a boil.
  4. 4Add about 1 tablespoon of Kosher salt to the boiling water.
  5. 5Add about 1 tablespoon of Kosher salt to the boiling water.
  6. 6Add about 1 tablespoon of Kosher salt to the boiling water.
  7. 7Cook the pasta according to the package instructions until al dente.
  8. 8Cook the pasta according to the package instructions until al dente.
  9. 9Cook the pasta according to the package instructions until al dente.
  10. 10Drain the pasta, reserving 1 cup of the pasta cooking water.
  11. 11Drain the pasta, reserving 1 cup of the pasta cooking water.
  12. 12Drain the pasta, reserving 1 cup of the pasta cooking water.
  13. 13In a large skillet over medium heat, add the olive oil, shallots, and minced garlic.
  14. 14In a large skillet over medium heat, add the olive oil, shallots, and minced garlic.
  15. 15In a large skillet over medium heat, add the olive oil, shallots, and minced garlic.
  16. 16Sauté for 1 minute.
  17. 17Sauté for 1 minute.
  18. 18Sauté for 1 minute.
  19. 19Stir in the red pepper flakes.
  20. 20Stir in the red pepper flakes.
  21. 21Stir in the red pepper flakes.
  22. 22Mix in the tomato paste.
  23. 23Mix in the tomato paste.
  24. 24Mix in the tomato paste.
  25. 25Add the vodka.
  26. 26Add the vodka.
  27. 27Add the vodka.
  28. 28Let the vodka cook for 30-60 seconds to allow the alcohol to evaporate.
  29. 29Let the vodka cook for 30-60 seconds to allow the alcohol to evaporate.
  30. 30Let the vodka cook for 30-60 seconds to allow the alcohol to evaporate.
  31. 31Pour in the heavy cream.
  32. 32Pour in the heavy cream.
  33. 33Pour in the heavy cream.
  34. 34Add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper.
  35. 35Add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper.
  36. 36Add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper.
  37. 37Stir well and reduce the heat to low.
  38. 38Stir well and reduce the heat to low.
  39. 39Stir well and reduce the heat to low.
  40. 40Once the pasta is al dente, add it to the skillet.
  41. 41Once the pasta is al dente, add it to the skillet.
  42. 42Once the pasta is al dente, add it to the skillet.
  43. 43Increase the heat to medium.
  44. 44Increase the heat to medium.
  45. 45Increase the heat to medium.
  46. 46Add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water.
  47. 47Add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water.
  48. 48Add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water.
  49. 49Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  50. 50Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  51. 51Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  52. 52Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
  53. 53Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
  54. 54Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
  55. 55Serve the pasta in bowls.
  56. 56Serve the pasta in bowls.
  57. 57Serve the pasta in bowls.
  58. 58Sprinkle with chopped parsley.
  59. 59Sprinkle with chopped parsley.
  60. 60Sprinkle with chopped parsley.
  61. 61Top with a piece of burrata.
  62. 62Top with a piece of burrata.
  63. 63Top with a piece of burrata.
  64. 64Garnish with additional red pepper flakes.
  65. 65Garnish with additional red pepper flakes.
  66. 66Garnish with additional red pepper flakes.
  67. 67Drizzle with a bit more olive oil.
  68. 68Drizzle with a bit more olive oil.
  69. 69Drizzle with a bit more olive oil.
  70. 70Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
  71. 71Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
  72. 72Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.

Ingredients

  • 8 ounces pasta
  • 8 ounces pasta
  • 8 ounces pasta
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.75 cup Parmigiano Reggiano, grated
  • 0.75 cup Parmigiano Reggiano, grated
  • 0.75 cup Parmigiano Reggiano, grated
  • 1.5 tablespoons tomato paste
  • 1.5 tablespoons tomato paste
  • 1.5 tablespoons tomato paste
  • 2 shallots, finely chopped
  • 2 shallots, finely chopped
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1.5 ounces vodka
  • 1.5 ounces vodka
  • 1.5 ounces vodka
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • 2 teaspoons black pepper
  • Kosher salt, to taste
  • Kosher salt, to taste
  • Kosher salt, to taste
  • 4 tablespoons olive oil or unsalted butter
  • 4 tablespoons olive oil or unsalted butter
  • 4 tablespoons olive oil or unsalted butter
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh parsley, chopped
  • Burrata cheese
  • Burrata cheese
  • Burrata cheese
  • red pepper flakes, for garnish
  • red pepper flakes, for garnish
  • red pepper flakes, for garnish
  • olive oil, for serving drizzle
  • olive oil, for serving drizzle
  • olive oil, for serving drizzle

Equipment

large potlarge skillet

Tips

  • Reduce red pepper flakes if you prefer less spicy.
  • Parmesan cheese can be used as a substitute if Parmigiano Reggiano is not available.