Creamy Vodka Tortiglioni & Burrata

Serves 1
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Directions

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

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
  • 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
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • 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
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh parsley
  • Burrata cheese
  • Burrata cheese
  • Burrata cheese
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • olive oil
  • olive oil
  • olive oil

Equipment

mortar and pestleknifecutting boardlarge skilletwooden spoonsaucepangraterladleplate

Tips

  • If Parmigiano Reggiano is not available, Parmesan cheese can be used as a substitute.