Pasta alla vodka is one of THE MOST flavorful pastas and you probably have what you need to make it in your pantry right now. If you don't I'll give you options. Click https://butcherbox.pxf.io/briturkey and sign up for ButcherBox to get one 1014 lb Turkey FREE in your first box (through Nov 13, 2022)

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MY GEAR:
CERAMIC PLATE (BARKLEY CERAMICS): https://dinnerwithbarkley.com/ (Victor/Internet Shaquille’s pottery brand)
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
10" CHEFS KNIFE: https://amzn.to/3gBwL4q
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7


RECIPE
▪20g 56 cloves garlic, minced/pressed
▪75g or 34 shallots, minced
▪3040g or 1Tbsp canned calabrian chile, chopped
▪Olive oil
▪salt
▪23g or 1.5tsp chile flake
▪170g or 1 small can tomato paste
▪100mL or just under 1/2c vodka (sub in white wine if you don’t have vodka on hand)
▪350g or 1.5c heavy cream (if you don’t have cream on hand, use evaporated milk + additional butter and parmesan)
▪60100g/24oz pasta water or hot water
▪1lb/.5kg fusilli or pasta of choice
▪75g or 5Tbsp butter
▪5075g or 1.5c grated aged parmesan

Bring large pot of water to a boil. Preheat large, heavybottomed pot over medium.

Add 40g or 1/4c olive oil to the heavy bottomed pot over medium, followed by shallots, garlic, and a pinch of salt. Stir and sweat for 12 minutes. When translucent, add chile flake and calabrian chiles. Stir to bloom for about a minute. Add tomato paste, stir and fry off raw flavor for about 2 minutes, stirring frequently. Add vodka. Stir and cook off alcohol. Once thickened and vodka has mostly evaporated, add cream. Reduce heat to low and stir in hot water.

When pot of water is boiling, add two large handfuls of salt followed by pasta. Stir and cook to al dente, somewhere around 810min. When done, drain water from pasta, reserving 12 cups to adjust sauce consistency if needed.

Add drained pasta to vodka sauce, followed by butter and around 1/2c or 120g pasta cooking liquid. Gently stir to melt butter and combine. Once butter is melted in, add an additional 1/2c pasta cooking liquid followed by parm. Remove from heat and stir to combine. If needed, adjust sauce consistency by adding more pasta water to thin it out or more cheese and/or butter to thicken sauce. Taste for seasoning and add salt if needed.

Plate up and garnish with a sprinkle of parm, black pepper, a sprinkle of chile flakes, a drizzle of olive oil, and fresh basil if you have it.


MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra...

CHAPTERS
0:00 Intro
0:19 Prep
1:25 Making the vodka sauce
4:44 Boiling pasta
5:27 ButcherBox ad
6:27 Drain the pasta
6:51 Finishing the vodka sauce
7:54 Plate up
9:05 Let’s eat this thing


#pastavodka #pantrypasta #easypasta


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