Not Spicy, Not Vodka Pasta
Servings: 4 servings
Calories: 770kcal
Not Spicy, Not Vodka Pasta is my family-friendly take on the viral dish. Here, a rich, creamy, garlicky tomatoey sauce is brightened with red wine vinegar instead of vodka, then topped with burrata and and basil and finally combined with pasta to create an incredibly delicious, easy and elegant meal.
Ingredients
- 400 g dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)
- 1 tbsp olive oil
- 60 g butter
- 1 red onion, finely diced
- 1 tbsp freshly minced garlic
- 140 g double concentrated tomato paste (see note 1)
- 2 tbsp red wine vinegar
- 375 ml thickened (whipping/heavy) cream
- 75 g finely grated parmesan, plus extra to serve
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
TO SERVE
- 2 burrata, halved
- Basil leaves
- Chilli (red pepper) flakes (optional)
Instructions
- Boil the pasta – Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).
- Drain the pasta and reserve 125 ml (½ cup) of the pasta cooking water (I use a mug to ladle some out before draining).
- Make the sauce – Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
- Add the onion and cook for 3–4 minutes until very soft and caramelised.
- Add the garlic and cook, stirring, for 30 seconds.
- Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.
- Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.
- Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
- Add the pasta – Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.
- Serve – Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.
Notes
Note 1 – You can use regular tomato paste, but the flavour will not be as rich and delicious.
Make ahead
This recipe is best made and eaten immediately, but leftovers keep really well in the fridge – see the leftover instructions below.Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a dash of water to loosen the sauce if needed. Not suitable to freeze.Nutrition Facts
Not Spicy, Not Vodka Pasta
Amount per Serving
Calories
770
% Daily Value*
Fat
59
g
91
%
Saturated Fat
36
g
225
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
146
mg
49
%
Sodium
813
mg
35
%
Potassium
833
mg
24
%
Carbohydrates
42
g
14
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
18
g
36
%
Calcium
344
mg
34
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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