Pasta alla vodka is a classic of Italian cuisine, born in the 1970s in the United States. The creamy and flavorful sauce makes this recipe irresistible.
Melt the butter in a frying pan, adding the chili pepper; add the tomato paste slightly diluted with hot water and let it infuse for a couple of minutes; pour in the heavy cream and as soon as the sauce comes back to a boil, add the Vodka and the Brandy.
Remove the chili pepper and add the cheese to the sauce, stirring with a wooden spoon until the sauce appears well emulsified.
Coat penne, rigatoni, and torciglioni with this sauce.
Remember to drain the pasta after cooking it in plenty of salted water, leaving it rather al dente; drain it thoroughly and pour it directly into the pan containing the cheese sauce.
Toss quickly so that the pasta takes on the sauce and serve immediately.
Frying pan
Teaspoon
Knife
Italia
| Energy (kcal) | 334.18 |
| Carbohydrates (g) | 3.43 |
| of which Sugars (g) | 3.4 |
| Fat (g) | 30.4 |
| of which Saturates (g) | 17.76 |
| Protein (g) | 5.74 |
| Fiber (g) | 0.25 |
| Sale (g) | 0.29 |
