Pastas & noodles , Main dishes , Vegetarian dishes

Pasta with tomatoes and vodka (Romanoff)

Name: Pasta with tomatoes and vodka (Romanoff)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 454 g (1 lb) fusilli; 2 large shallots, finely chopped; 2 large garlic cloves, finely chopped; Olive oil; 1/2 cup (125 ml) tomato paste; 1/2 teaspoon (2.5 ml) dried oregano; 1/3 cup (75 ml) vodka; 1 cup (250 ml) 15% country cream; 1/2 cup (125 ml) cooking water; 2 tablespoons (30 ml) butter; 1/2 cup (125 ml) grated fresh Parmesan cheese + a little for the service; Fresh basil for serving

Preparation 15 min
Cooking 20 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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Here, I am not reinventing the world with this recipe, but you can trust me : this pasta with tomatoes and vodka recipe is on the REAL DEAL! Simple, fast and so effective.

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Ingredients

454 g (1 lb) fusilli
2 large shallots, finely chopped
2 large garlic cloves, finely chopped
Olive oil
1/2 cup (125 ml) tomato paste
1/2 teaspoon (2.5 ml) dried oregano
1/3 cup (75 ml) vodka
1 cup (250 ml) 15% country cream
1/2 cup (125 ml) cooking water
2 tablespoons (30 ml) butter
1/2 cup (125 ml) grated fresh Parmesan cheese + a little for the service
Fresh basil for serving

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Preparation

In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Reserve 1/2 cup cooking water. Pour the pasta into a colander and drain well.
Meanwhile, in a large skillet over medium low heat, add the onion and garlic then drizzle with olive oil. Cook 3 to 4 minutes, stirring.
Add the tomato paste and oregano and mix. Cook for 2 minutes, stirring.
Add the vodka, cream and cooking water then season generously with salt and pepper. Cook for 3 to 4 minutes, stirring.
Add butter and Parmesan and stir for 2 minutes to melt.
Add the pasta and toss well to coat. Serve with plenty of Parmesan and garnish with fresh basil!

Our sommeliers suggest

Michele Chiarlo Le Orme Barbera d'Asti

Piedmont, Italy

This barbera from Piedmont, Michele Chiarlo's Le Orme, is a fruity, generous red with a lively acidity. It answers the tomato paste and lightens the cream and the parmesan, so the sauce stays silky without turning heavy. Barbera has little tannin, so nothing dries out the mouth. A weeknight dish worth a glass! See the product

Grisette Framboise, 4.5%

Pie Braque

Tomato and cream need acidity, and raspberry gives some without breaking the sauce. This grisette stays dry, with a peppery touch of yeast that meets the crushed chili in the pasta. A pink beer in front of a pink sauce is a wink, but mostly it works. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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