Creamy Vodka Tortiglioni & Burrata
Serves 1
Directions
- 1Bring a large pot of water to a boil.
- 2Add about 1 tablespoon of Kosher salt.
- 3Cook the pasta according to the package instructions until al dente.
- 4Drain, reserving 1 cup of the pasta cooking water.
- 5In a large skillet over medium heat, add the olive oil, shallots, and minced garlic.
- 6Sauté for 1 minute.
- 7Stir in the red pepper flakes.
- 8Mix in the tomato paste, then add the vodka.
- 9Let it cook for 30-60 seconds to allow the alcohol to evaporate.
- 10Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper.
- 11Stir well and reduce the heat to low.
- 12Once the pasta is al dente, add it to the skillet.
- 13Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water.
- 14Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
- 15Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
- 16Serve the pasta in bowls.
- 17Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes.
- 18Drizzle with a bit more olive oil.
- 19Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
Ingredients
- 8 ounces pasta (Tortiglioni or Rigatoni recommended)
- 1 cup heavy cream
- 0.75 cup Parmigiano Reggiano, grated
- 1.5 tablespoons tomato paste
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1.5 ounces vodka
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- to taste Kosher salt
- 4 tablespoons olive oil or unsalted butter
- 2 tablespoons fresh parsley, chopped
- Burrata cheese
- Red pepper flakes, for garnish
- a drizzle olive oil
Equipment
large potlarge skillet
Tips
- Reduce red pepper flakes if you prefer less spicy.
- If Parmigiano Reggiano is not available, Parmesan cheese can be used as a substitute.
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