Not Spicy, Not Vodka Pasta

• 분량: 4 servings
• 활동 시간: 5 minutes
• 총 시간: 20 minutes

재료

400 g dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)

1 tbsp olive oil

60 g butter

1 red onion, finely diced

1 tbsp freshly minced garlic

140 g double concentrated tomato paste (see note 1)

2 tbsp red wine vinegar

375 ml thickened (whipping/heavy) cream

75 g finely grated parmesan, plus extra to serve

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

2 burrata, halved

Basil leaves

Chilli (red pepper) flakes (optional)

방향

Boil the pasta – Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).

Drain the pasta and reserve 125 ml (½ cup) of the pasta cooking water (I use a mug to ladle some out before draining).

Make the sauce – Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.

Add the onion and cook for 3–4 minutes until very soft and caramelised.

Add the garlic and cook, stirring, for 30 seconds.

Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.

Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.

Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.

Add the pasta – Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.

Serve – Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.

영양 정보

• 칼로리: 968 kcal
• 지방 전체: 58 g
• 포화 지방: 33 g
• 불포화 지방: 20 g
• 트랜스 지방: 0.5 g
• 콜레스테롤: 155 mg
• 나트륨: 1325 mg
• 탄수화물 전체: 90 g
• 식이섬유: 5 g
• 총 당류: 11 g
• 단백질: 24 g