Fettuccini
Alla Vodka 

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INGREDIENTS:

For 4 servings 

  • 500g pasta (I made homemade fettuccini)

  • 3 tbsp butter (can use vegan)

  • 2 shallots, finely chopped 

  • 3 garlic cloves, minced

  • 125g tomato paste

  • 1/2 tsp red pepper flakes (optional)

  • 3 tbsp vodka 

  • 145ml cream (I used vegan oat cream as normal cream is a little heavy for me) 

  • 45g freshly grated parmesan (if vegan leave out) 

  • basil for serving 

DIRECTIONS:

  1. In a large pan over medium heat, melt butter. Add shallots and garlic and cook, stirring frequently, until softened, 5 minutes.
     

  2. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. 
     

  3. Add vodka to pot and stir to incorporate. Turn off heat.
     

  4. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
     

  5. Return sauce to medium heat and add 1/2 cup of pasta water and heavy cream, stirring to combine. Add the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Adding more pasta water if the sauce is looking dry.
     

  6. Season with sea salt to taste. Serve topped with more Parmesan and fresh basil leaves.