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Maccheroni Alla Vodka Recipe

Name: Toscana Divinos Maccheroni Alla Vodka Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried macaroni (or penne); 4 l water; 2 tbsp kosher salt (for pasta water); 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 cup yellow onion, finely diced; 3 cloves garlic cloves, minced; 1 tsp crushed red pepper flakes; 2 tbsp tomato paste; 28 oz canned crushed tomatoes; 1 tsp vodka; 3 tbs heavy cream; 1 tsp granulated sugar (optional, to balance acidity); 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup reserved pasta cooking water; 3 tbsp grated Parmigiano-Reggiano (plus extra to serve); 6 leaves fresh basil leaves, torn; 0.5 tsp red pepper flakes (optional, to taste)

Inspired by Toscana Divino

Time35m

Serves4

tomato cream sauce, vodka, chili

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Ingredients

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Pasta

12 oz dried macaroni (or penne)

16.9 cup (4 l) water

2 tbsp kosher salt (for pasta water)

Sauce base

2 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

1 cup yellow onion, finely diced

3 cloves Garlic cloves, minced

1 tsp Crushed red pepper flakes

2 tbsp tomato paste

28 oz canned crushed tomatoes

1 tsp vodka

3 tbs Heavy cream

1 tsp granulated sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Finishing & garnish

1 cup reserved pasta cooking water

3 tbsp grated Parmigiano-Reggiano (plus extra to serve)

6 leaves fresh basil leaves, torn

1/2 tsp red pepper flakes (optional, to taste)

Method

Pasta

Boil water

Bring 4 liters (about 1 gallon) of water to a vigorous boil in a large pot. Add 2 tablespoons kosher salt to the boiling water.

Cook pasta

Add 12 oz dried macaroni (or penne) and cook until very al dente (about 2 minutes less than package instructions). Stir occasionally to prevent sticking.

Reserve cooking water

Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.

Sauce base

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter in a large sauté pan over medium heat. When the butter foams, add 1 cup finely diced yellow onion and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add 3 minced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Develop tomato flavor

Push the aromatics to one side, add 2 tablespoons tomato paste, and cook, stirring, 1–2 minutes until the paste darkens slightly. This caramelizes the paste and removes raw taste.

Add tomatoes and simmer

Stir in the contents of a 28 oz can crushed tomatoes, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar (optional). Bring to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate.

Finish with vodka and cream

Increase heat briefly to medium-low. Carefully add 1 teaspoon vodka to the pan and stir; cook 1–2 minutes to allow the alcohol to reduce (do not flambé). Reduce heat to low and stir in 3 tablespoons heavy cream. Taste and adjust seasoning with additional salt or pepper if needed.

Combine & finish

Toss pasta in sauce

Add the drained pasta to the sauce pan and toss to coat. Add reserved pasta cooking water, a few tablespoons at a time, until the sauce reaches a silky consistency that clings to the pasta (you may not need the full cup).

Add cheese and basil

Stir in 3 tablespoons grated Parmigiano-Reggiano until melted and emulsified into the sauce. Fold in torn basil leaves. If desired, add the optional 1/2 teaspoon red pepper flakes for extra heat.

Adjust and rest

Cook together over low heat 1–2 minutes to marry flavors. If the sauce seems too thick, add a splash more reserved pasta water; if too thin, simmer a minute to reduce.

Serve

Divide the maccheroni alla vodka among warm bowls. Garnish with extra grated Parmigiano-Reggiano and a few basil leaves. Serve immediately.