Creamy Vodka Tortiglioni & Burrata
Ingredients:
• 8 ounces pasta (Tortiglioni or Rigatoni recommended)
• 1 cup heavy cream
• 3/4 cup Parmigiano Reggiano (reserve some for garnish), grated
• 1 1/2 tablespoons tomato paste
• 2 shallots, finely chopped
• 4-6 cloves garlic, minced
• 1 1/2 ounces vodka
• 2 teaspoons red pepper flakes (reduce if you prefer less spicy)
• 2 teaspoons black pepper
• Kosher salt, to taste
• 4 tablespoons olive oil or unsalted butter
For Serving:
• 2 tablespoons fresh parsley, chopped (or chives as an alternative)
• Burrata cheese
• Red pepper flakes, for garnish
• A drizzle of olive oil
Instructions:
1. Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
3. Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
4. Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.
5. Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce. Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
6. Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes. Drizzle with a bit more olive oil.
7. Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
Enjoy!
*Note: If Parmigiano Reggiano is not available, Parmesan cheese can be used as a substitute.