Pasta alla Vodka is a luscious and indulgent Italian-American pasta dish renowned for its rich, creamy tomato sauce infused with a touch of vodka.To make this a healthier version,
I have swapped conventional all purpose flour/wheat flour pasta for a pasta which is
nutrient-rich, made of chickpea flour, offering a variety of health benefits.
Some of the ingredients used in this recipe are
Ingredients
2 tbsp olive oil
½ onion, finely chopped
3 garlic cloves, crushed
2 tbsp -carrots (chopped and blanched)
Thyme- 1 sprig (optional)
1/2 tsp chilli flakes(optional)
100g tomato purée
2-3 tbsp vodka or white wine as a substitute
50gm double cream
100 gm penne or rigatoni pasta
Parmesan cheese- Generous quantity as per taste
small handful of basil leaves,to serve
Directions
1.Heat the oil in frying pan . Add the onions, and a large pinch of salt and gently fry over a low heat for 5 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds, followed by thyme and carrot and continue cooking it for a minute. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 2 mins. Quickly stir through the cream to combine, then remove from the heat.
2.Cook the pasta in salted water following pack instructions. Drain and reserve some of the cooking water. Add just a little bit of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves /parsley scattered over the top. Serve hot.
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