Sometimes, trends on social media can be a little dubious, but there are times when those with social influence get it right. Though it actually originates from Italy, this spicy vodka pasta hit the big-time last year after the model, Gigi Hadid, made and posted it on Instagram. In any event, we think it’s worth a try!
Preparation time: 20 mins | Cook time: 10 mins | Serves: 4
INGREDIENTS:
500 g short pasta of choice (penne, shells, spirals, etc.)
2 tbsp olive oil
1 tbsp salted butter
4 shallots, diced
4 garlic cloves, finely chopped
1 tsp chilli flakes
140 g tomato paste
½ cup (125 ml) vodka
¼ cup (60 ml) pasta water
¾ cup thickened cream
1½ cups finely grated Pecorino cheese
¼ cup basil leaves
salt and black pepper
Method
Bring a large saucepan of salted water to a boil, and cook your favourite pasta according to the package directions.
While the pasta is cooking, heat the oil in a large, heavy-based saucepan over medium-high heat. Add the butter, shallots, garlic, chilli flakes and cook, stirring, for 3-4 minutes or until the shallots are softened.
Add the tomato paste to the pan and cook, stirring, for 5 minutes or until the paste is deep red and beginning to brown. Add the vodka to deglaze the pan for 1-2 minutes, and use a wooden spoon to scrape the browned bits off the base of the pan. Reduce the heat to low.
Reserve ¼ cup of pasta water in a large heatproof jug, and add the cream (this raises the cream’s temperature so it won’t split when you add it to the sauce).
Slowly add the cream mixture to the pan, stirring constantly, until a smooth sauce forms. Remove from heat. Strain pasta and add to the vodka sauce.
Gradually add the cheese (reserve some to garnish!), stirring constantly to melt through; the sauce should coat the pasta. If the sauce becomes too thick, add small amounts of pasta water to thin sauce.
Stir the basil leaves through the sauce (reserve a few to garnish!). Divide the pasta among bowls. Top with the remaining cheese, drizzle with extra virgin olive oil, torn basil leaves, and black pepper to taste.