Cavatappi Alla Vodka (v) Recipe

Cook the pasta

Bring 4 L of water to a rolling boil in a large pot. Add 1 tbsp coarse salt. Add 12 oz cavatappi and cook uncovered until al dente, about 9–11 minutes (follow package for timing). Before draining, reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Sweat the onion and mushrooms

While pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium heat until butter foams. Add 1 cup thinly sliced red onion and a pinch of salt. Sauté 4–5 minutes until softened and translucent.

Add 8 oz sliced mushrooms to the pan and cook, stirring occasionally, until mushrooms release their liquid and it evaporates and the mushrooms begin to brown, about 5–7 minutes.

Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in 2 cups diced roma tomatoes and cook 2–3 minutes until they begin to soften and release juices.

Build the vodka sauce

Push the vegetables to the side of the pan, add 2 tbsp tomato paste and cook directly in the pan for 1 minute to caramelize slightly, then stir into the vegetables. Increase heat to medium-high, pour in 3 fl oz vodka, and cook 2–3 minutes, stirring and scraping any browned bits, until alcohol aroma has reduced.

Add 14 oz crushed tomatoes and 1 cup vegetable broth (or 1 cup reserved pasta water) and stir to combine. Bring to a gentle simmer.

Reduce heat to medium-low, stir in 1 cup heavy cream, 1 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Simmer gently 6–8 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning as needed. If sauce is too thick, thin with up to 1/2 cup reserved pasta water, 1 tbsp at a time.

Finish the dish

Add the drained cavatappi to the sauce pan and toss to coat over low heat for 1–2 minutes so pasta absorbs sauce. If the sauce needs loosening, add small amounts of reserved pasta water until desired consistency is reached.

Remove from heat, stir in 1/4 cup chiffonaded fresh basil and 1 tsp finishing olive oil. If using, stir in 1/2 cup freshly grated Parmesan to melt into the sauce (reserve a little for serving).

Taste and correct final seasoning with salt and pepper. Garnish with remaining basil and extra grated cheese at the table.