The Best Vodka Sauce Recipe

• porcje: 3 servings
• czas aktywny: 5 minutes
• całkowity czas: 27 minutes

Składniki

8 oz dry rotini (or pasta shape of choice)

2 tbsp extra virgin olive oil

1 large shallot (minced)

2 garlic cloves (minced)

⅔ cup tomato paste

3 tbsp vodka

1 cup heavy cream

2 tbsp unsalted butter

½ cup freshly grated Parmesan

salt and pepper to taste

Wskazówki

Fill a large pot with water, place over high heat and bring to a boil. Add a small handful salt to water and add pasta.

Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.

Drain pasta, reserving 1/2 cup pasta water, and set both aside.

Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.

Add tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.

Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.

Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.

Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.

Serve with more grated Parmesan and black pepper.

Wartości Odżywcze

• Kalorie: 861 kcal
• Tłuszcz Całkowity: 52 g
• Tłuszcz Nasycony: 27 g
• Cholesterol: 140 mg
• Sód: 764 mg
• Węglowodany Całkowite: 72 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 10 g
• Białko: 20 g