Large egg noodles, picked lobster meat, pink vodka sauce

Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute.

Prepare the Sauce

Carefully pour in the vodka and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.

Add Vodka

Stir in the heavy cream and tomato sauce, mixing well. Let the sauce simmer for another 5 minutes, stirring occasionally.

Combine Cream and Tomato Sauce

Add the picked lobster meat to the sauce and gently fold it in. Cook for an additional 2-3 minutes until the lobster is heated through.

Incorporate Lobster

Add the cooked pappardelle to the skillet, tossing to coat the pasta with the sauce. Stir in grated Parmesan, fresh basil, salt, and black pepper to taste.

Combine with Pasta

Serve immediately, garnished with additional Parmesan and basil if desired.

pappardelle al telefono

Recipe information

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