Vodka sauce pappardelle

Name: Vodka sauce pappardelle
Total time: 1800 s
Yield: 4 people
Cuisine: British
Ingredients: 400 g italian egg pappardelle; 3 tbsp butter; I onion, diced; 2 cloves garlic, sliced; pinch chilli flakes; 2 tbsp tomato paste; 400 g peeled tomatoes; 300 g heavy cream; 1 shot vodka; 2 tbsp grated parmesan

Memi Kiritsi @cook_29557319

Luton, United Kingdom

Here is a rich and creamy vodka pasta sauce. Haven't try it before and I must say that was a surprise. It's easy, delicious and a little bit spicy. Definitely become one of our favourites so long.!

Memi Kiritsi @cook_29557319

Luton, United Kingdom

Here is a rich and creamy vodka pasta sauce. Haven't try it before and I must say that was a surprise. It's easy, delicious and a little bit spicy. Definitely become one of our favourites so long.!

Saved

Ingredients

30 minutes

4 people

400 gitalian egg pappardelle
3 tbspbutter
I onion, diced
2 clovesgarlic, sliced
pinchchilli flakes
2 tbsptomato paste
400 gpeeled tomatoes
300 gheavy cream
1 shotvodka
2 tbspgrated parmesan

Saved

Steps

30 minutes

1

First, we prepare the sauce. In a large saucepan, melt butter over medium heat and add onions, garlic, chilli flakes and season lightly with salt. Cook until onions are soft while stirring occasionally.
2

Add tomato paste, stir in canned tomatoes, bring to simmer and cook about 10 minutes. Stir in heavy cream.
3

Move the sauce to a blender and blend until very smooth. Then return the blended tomato sauce back to the saucepan. Season one more time lightly with salt and pepper.
4

Cook pasta in salted boiling water 3 minutes less than package directions.
5

When pasta is ready add vodka to tomato sauce and bring to a gentle simmer.
6

Using a spider skimmer move pasta to saucepan along with ½ cup of pasta water and add parmesan. If sauce thickens too much add more pasta water to have a creamy result.
7

Serve immediately and sprinkle with additional grated parmesan and fresh grated pepper.