Mafaldine Alla Vodka Recipe
'nduja, broken meatball, calabrian chili, basil, local honey
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Water
In a large pot, bring water to a rolling boil. Add salt to the boiling water.
- 2
Cook the Mafaldine
Add the mafaldine pasta to the boiling water and cook according to package instructions, usually around 8-10 minutes, until al dente. Once cooked, drain and set aside.
Preparing the Sauce
- 3
Sauté the Meat
In a large skillet over medium heat, add the ground meat. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 4
Add 'Nduja and Chili
Stir in the 'nduja and chopped Calabrian chili. Cook for another 2-3 minutes until the 'nduja is melted and combined with the meat.
- 5
Deglaze with Vodka
Pour in the vodka, scraping up any browned bits from the bottom of the pan. Allow the vodka to cook off, about 3 minutes.
- 6
Incorporate Cream and Honey
Reduce the heat to low and stir in the heavy cream and local honey. Allow the sauce to simmer gently for 5 minutes, stirring occasionally.
- 7
Add Basil and Season
Stir in the chopped basil and season with black pepper to taste. Remove from heat.
Combining Pasta and Sauce
- 8
Combine
Add the cooked mafaldine pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- 9
Serve
Plate the mafaldine alla vodka and garnish with additional fresh basil if desired. Serve immediately.