Baked Vodka Pasta with N’duja and Stracciatella
Directions
- 1Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili.
- 2Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute.
- 3Add fresh basil and tomato paste; cook for approximately 1 minute.
- 4Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined.
- 5Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce.
- 6Boil Lumache rigate pasta in salted water until al dente.
- 7Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes.
- 8Grate in parmigiano reggiano and toss to combine.
- 9Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta.
- 10Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes).
- 11Top with stracciatella, peperoncino, and fresh basil.
- 12Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass.
- 13Stir and add an orange peel.
Ingredients
- 1 EV olive oil
- 1 shallot
- 2 cloves garlic
- 1 red chilli
- 1 pinch peperoncino
- 1 pinch sea salt
- 1 pinch black pepper
- 1 bunch fresh basil
- 3 tbsp tomato paste
- 1.5 shots vodka
- 200 ml double cream
- 1.5 tbsp mascarpone
- 1 tsp sugar
- 1 Lumache rigate pasta
- 1 parmigiano reggiano
- 1 N'duja
- 1 olive oil
- 1 stracciatella
- 1 basil
- 30 ml gin
- 30 ml Campari
- 30 ml vermouth rosso
- 1 ice
- 1 orange peel
Equipment
panknifecutting boardbowlspatulagraterpizza peeloven
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