Pastina Alla Vodka

• portioner: 2-3

Ingredienser

1 tbsp olive oil

1 tbsp butter

1 small (or half a large) shallot, finely diced

Salt and pepper, to taste

1/2 tsp oregano

1 tsp Calabrian chilies (or red pepper flakes), to taste

2-3 cloves garlic, grated

1 cup acini di pepe

4 oz tomato paste

1/3 cup vodka (I use @titosvodka)

3 cups chicken broth

1/2 cup cream

1 cup freshly grated parmesan cheese (more for garnish)

4-6 leaves freshly torn basil

Vejledning

Instructions:

In a large pan, heat olive oil over medium-low heat. Add the shallot, salt, pepper, oregano, and Calabrian chilies. Sauté for 2–3 minutes until softened.

Once the shallot is soft, grate in the garlic and stir to combine. Add the uncooked acini di pepe and toast for 1–2 minutes, stirring occasionally.

Clear a center in the pan. Add the tomato paste and let it caramelize for 2 minutes before stirring to combine with the rest of the ingredients.

Pour in the vodka, scraping up any brown bits from the bottom of the pan. Let it reduce for 2–3 minutes.

Pour in the chicken broth and season with salt and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 12–15 minutes, stirring occasionally to prevent the pasta from sticking.

Stir in the butter, cream, and Parmesan cheese until the sauce is smooth and creamy.

Add freshly torn basil and adjust seasoning if needed. Garnish with extra Parmesan and fresh basil. Enjoy!

Notater

Servings: 2–3

Prep Time: 5 minutes

Cook Time: 20 minutes