House Made Canestri Pasta Recipe
Spicy Vodka Sauce, Parmigiano-Reggiano, Basil
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Ingredients
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Pasta
Spicy Vodka Sauce
Garnish
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Using a fork, beat the eggs, gradually incorporating the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Pasta
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin to your desired thickness. Cut into canestri shapes or desired pasta shape. Dust with flour to prevent sticking.
Spicy Vodka Sauce Preparation
- 4
Sauté Garlic
In a large saucepan, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
- 5
Add Tomato Sauce
Stir in the tomato sauce and let it simmer for about 5 minutes.
- 6
Incorporate Vodka and Cream
Add vodka and heavy cream to the sauce, stirring well. Allow to simmer for another 5-7 minutes until thickened. Season with salt and black pepper to taste.
Cooking and Serving
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Add the canestri pasta and cook for 3-4 minutes until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- 8
Combine Pasta and Sauce
Add the cooked pasta to the vodka sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is achieved.
- 9
Serve
Plate the pasta and garnish with grated Parmigiano-Reggiano and fresh basil leaves. Serve immediately.