Pasta with tomatoes and vodka (Romanoff)

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

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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!