Pasta alla Vodka

Name: Pasta alla Vodka
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American, Italian
Ingredients: 1 tbsp Olive Oil; 4 oz Pancetta (diced); 1 Yellow Onion (diced); 4 cloves Garlic (minced); 1 tbsp Calabrian Chili Paste (more or less based on spice preference ); 6 tbsp Sun-Dried Tomato Paste (I used one tube; you can also use regular tomato paste); 1/2 tsp Salt; 1/4 tsp Sugar; 1/3 cup Vodka; 3 cups Tomato Passata (or tomato puree; I used 1 jar); 1/2 cup Heavy Cream (more or less depending on how creamy you want the sauce); 8 oz Paccheri Pasta (can also use another tube shape like rigatoni ); Parmesan Cheese (freshly grated to serve); Fresh Basil (to serve)

7 steps

Prep:10minCook:40min

This is a fancy upgraded version of pasta alla vodka made with pancetta, Calabrian chili paste, sun-dried tomato paste, and paccheri pasta.

Updated at: Fri, 22 Nov 2024 08:27:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1207.2 kcal (60%)

Total Fat59.6 g (85%)

Carbs112.5 g (43%)

Sugars13 g (14%)

Protein31.9 g (64%)

Sodium2688.3 mg (134%)

Fiber12.6 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspolive oil

4 ozPancetta

1 TbspCalabrian Chili Paste

more or less based on spice preference

6 TbspSun-Dried Tomato Paste

I used one tube, you can also use regular tomato paste

½ tspsalt

¼ tspsugar

⅓ cupvodka

3 cupsTomato Passata

or tomato puree, I used

½ cupHeavy Cream

more or less depending on how creamy you want the sauce

8 ozPaccheri Pasta

can also use another tube shape like rigatoni

Parmesan Cheese

freshly grated, to serve

fresh basil

to serve

Instructions

Step 1

Heat olive oil in a large high-rimmed sauté pan over medium heat. Cook pancetta for 8-10 minutes or until crispy. Stir often so it doesn't burn. Remove to a plate.

Step 2

Drain some oil if needed, but leave some in the pan to cook your vegetables. Add the diced onion and cook for 5 minutes, stirring occasionally. Then add the minced garlic. Cook another 3 minutes, stirring often.

Step 3

Mix in the Calabrian chili paste and sun-dried tomato paste. Cook for about 5 minutes, stirring about every minute, to allow the pastes to caramelize. Season with salt and sugar.

Step 4

Pour in the vodka. Use a wooden spoon to scrape any stuck bits off the bottom of the pan. Simmer for 2 minutes or until most of the liquid is absorbed.

Step 5

Pour in the tomato passata. Simmer for about 10-15 minutes while you cook the pasta. Turn the heat to low and pour in the heavy cream. Stir until well combined.

Step 6

Meanwhile, cook the pasta to al dente according to package instructions. Once cooked, transfer right to the sauce with a slotted spoon. It's okay if some pasta water comes along with the pasta. Add additional splashes of pasta water if needed to thin out the sauce.

Step 7

Divide among bowls to serve. Top with the crispy pancetta, parmesan cheese, and fresh basil.

View on Carol Bee Cooks

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