Baked Vodka Pasta with N’duja and Stracciatella

12 mins
Serves 1
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Directions

  1. 1Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili.
  2. 2Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili.
  3. 3Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili.
  4. 4Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute.
  5. 5Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute.
  6. 6Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute.
  7. 7Add fresh basil and tomato paste; cook for approximately 1 minute.
  8. 8Add fresh basil and tomato paste; cook for approximately 1 minute.
  9. 9Add fresh basil and tomato paste; cook for approximately 1 minute.
  10. 10Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined.
  11. 11Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined.
  12. 12Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined.
  13. 13Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce.
  14. 14Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce.
  15. 15Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce.
  16. 16Boil Lumache rigate pasta in salted water until al dente.
  17. 17Boil Lumache rigate pasta in salted water until al dente.
  18. 18Boil Lumache rigate pasta in salted water until al dente.
  19. 19Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes.
  20. 20Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes.
  21. 21Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes.
  22. 22Grate in parmigiano reggiano and toss to combine.
  23. 23Grate in parmigiano reggiano and toss to combine.
  24. 24Grate in parmigiano reggiano and toss to combine.
  25. 25Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta.
  26. 26Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta.
  27. 27Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta.
  28. 28Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes).
  29. 29Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes).
  30. 30Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes).
  31. 31Top with stracciatella, peperoncino, and fresh basil.
  32. 32Top with stracciatella, peperoncino, and fresh basil.
  33. 33Top with stracciatella, peperoncino, and fresh basil.
  34. 34Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass.
  35. 35Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass.
  36. 36Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass.
  37. 37Stir and add an orange peel.
  38. 38Stir and add an orange peel.
  39. 39Stir and add an orange peel.

Ingredients

  • 1 EV olive oil
  • 1 EV olive oil
  • 1 EV olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 1 pinch peperoncino
  • 1 pinch peperoncino
  • 1 pinch peperoncino
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 bunch fresh basil
  • 1 bunch fresh basil
  • 1 bunch fresh basil
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 1.5 shots vodka
  • 1.5 shots vodka
  • 1.5 shots vodka
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 1.5 tbsp mascarpone
  • 1.5 tbsp mascarpone
  • 1.5 tbsp mascarpone
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 Lumache rigate pasta
  • 1 Lumache rigate pasta
  • 1 Lumache rigate pasta
  • 1 parmigiano reggiano
  • 1 parmigiano reggiano
  • 1 parmigiano reggiano
  • 1 N'duja
  • 1 N'duja
  • 1 N'duja
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 stracciatella
  • 1 stracciatella
  • 1 stracciatella
  • 1 basil
  • 1 basil
  • 1 basil
  • 30 ml gin
  • 30 ml gin
  • 30 ml gin
  • 30 ml Campari
  • 30 ml Campari
  • 30 ml Campari
  • 30 ml vermouth rosso
  • 30 ml vermouth rosso
  • 30 ml vermouth rosso
  • 1 ice
  • 1 ice
  • 1 ice
  • 1 orange peel
  • 1 orange peel
  • 1 orange peel

Equipment

panknifecutting boardbowlspatulagraterpizza peeloven