Creamy Vodka Tortiglioni & Burrata

10 mins
Serves 2
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Directions

  1. 1Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
  2. 2Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
  3. 3Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
  4. 4In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
  5. 5In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
  6. 6In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
  7. 7Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
  8. 8Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
  9. 9Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
  10. 10Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.
  11. 11Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.
  12. 12Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.
  13. 13Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  14. 14Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  15. 15Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
  16. 16Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes.
  17. 17Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes.
  18. 18Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes.
  19. 19Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
  20. 20Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
  21. 21Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.

Ingredients

  • 8 ounces pasta (Tortiglioni or Rigatoni)
  • 8 ounces pasta (Tortiglioni or Rigatoni)
  • 8 ounces pasta (Tortiglioni or Rigatoni)
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.75 cup Parmigiano Reggiano
  • 0.75 cup Parmigiano Reggiano
  • 0.75 cup Parmigiano Reggiano
  • 1.5 tablespoons tomato paste
  • 1.5 tablespoons tomato paste
  • 1.5 tablespoons tomato paste
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 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
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 1 tablespoon kosher salt
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • 4 tablespoons olive oil
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh parsley
  • 1 burrata cheese
  • 1 burrata cheese
  • 1 burrata cheese
  • 1 red pepper flakes
  • 1 red pepper flakes
  • 1 red pepper flakes
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil

Equipment

mortar and pestleknifecutting boardlarge skilletlarge pot