Rated 4.58 out of 5 based on 13 votes
- 5 cloves garlic
- 1/2-1 x chili
- 20 g butter
- 1 punnet chery tomatoes
- 250 ml thickening cream
- 2-3 shots vodka
- 500 g any type of short-cut extruded pasta
- 1 handful grated parmesan cheese
1. Boil water for the pasta in a large pot, add salt to the water.
2. Finely chop the garlic and chili.
3. Cut the cherry tomatoes into quarters.
4. In a saucepan, melt the butter and add the garlic and chili and cook for 2 minutes.
5. Meanwhile start cooking the pasta according to instructions on the package.
6. Add the cherry tomatoes and stir to the saucepan, cook till the tomatoes start to get soft.
7. add the thickening cream and bring to boil, then reduce the heat and let simmer till thickens and reduced.
8. Add salt and black pepper to taste.
9. Add the vodka to the sauce and stir.
10. when pasta is cooked, strain and return to the pot, pour the sauce in and mix till pasta is covered.
11. serve with grated parmesan cheese.
Note – Chili is a matter of taste, if you like it hot and spicy then more chillies are welcomed
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Never in a million years would I think to add vodka to pasta sauce… but now I’m so curious I’ve gotta try!
simply the best
I can imagine that this recipe is going to be very popular with the Russians…
And from just reading it, it makes me lick my lips…can’t wait to try to cook it.
My mouth is watering too (and it’s 9am in the morning). I can’t wait to try this! I love the simplicity – I think even I could make this I love all the ingredients and it’s vegetarian too! Will try to make it on the weekend.
Well done, pasta cooked correctly just like an Italian and I love your twist…..creative! Keep using good quality pasta!! brava. L
Thank you chef, much appreciated
Miri, I prefer my vodka icecold in the glass and “spill” my grappa for this recipe. great combination!
Hahahaa, I tried the pasta and its delicious
This looks like such a satisfying and tasty dish, I really like the flavour combination and addition of vodka would be interesting to try
Well we finally cooked this tonight. We expected it to be good but it was yummy beyond our expectations!
I’m not a cook so to me, it’s amazing that such a seemingly simple recipe can have such a tasty result.
Very good for vegetarians who don’t mind a bit of alcohol (like me). Even my non-alcohol drinking husband enjoyed this very much – vodka and all!
Thanks Miri. I’m going to check out your other recipes too…
this sounds nice but adding Parmesan means it isn’t a vegetarian dish they kill calves for Parmesan cheese
vegitarian rennet comes from thistle stamens … it is entirely possible to make vegitarian parmesan …. I just havent had the patience to wait the 18 months minimum for it to mature, but I will be making it as soon as I have the space to do so. All the rennet I use is vegitarian and I have even made my own. SOmetimes it is good practice to look outside what you know and find out what is possible.
This vodka surprised me with a burst of adrenaline! Perhaps it was a little too strong, but this added a lovely kick! Overall it was great, xx