Paccheri alla Vodka is a classic pasta dish that combines rich flavours of traditional cuisine with a twist. Paccheri, a type of large, tube-shaped pasta, hails from the Southern regions of Italy, originating from Campania. Vodka not only adds a subtle kick but also helps to intensify the flavours of the tomatoes. When the vodka hits the hot pan, it releases essential flavour from the tomatoes, creating a delicious blend that is both bold and sophisticated. Using creamy cheese like stracciatella or ricotta helps balance the flavours of the heat from the chili oil, giving each bite a delightful combination of heat and cooling creaminess.
Prep time:Â 10 minutes |Â Cook time:Â 25 minutes |Â Total time:Â Â 35 minutes |Â Serves:Â 6
Vegetarian | Main Meal
ingredients:
400g dried Paccheri pasta
80ml good quality vodka
1 cup heavy cream
2 tbsp tomato paste
400g tin diced tomatoes
2 tsp red pepper flakes
1 shallot, finely diced
2 garlic cloves, minced
60g unsalted butter
1/4 extra virgin olive oil
1 cup freshly grated parmesan cheese
200g stracciatella or ricotta cheese for serving
Handful of fresh basil leaves
Chili oil (optional)
Cracked pepper to season
method:
Heat a large pot with salted water and bring to a boil. Cook the Paccheri until al-dente, just under the recommended cooking time.
In a saucepan over low heat, melt the olive oil and butter. Once melted, add the garlic and shallots and cook for 2-3 minutes until soft and fragrant. Add tomato paste and fry until it melts into the onions and garlic, which takes about 2-3 minutes.
Increase the heat to high, pour in the vodka and cook for 1 minute until the alcohol has evaporated, stirring to scrape up any browned bits on the bottom. Reduce the heat to low and pour in tinned tomatoes, cream and season well with pepper. Add freshly grated parmesan cheese and red pepper flakes and stir well to combine. Allow sauce to simmer for 6 to 8 minutes to thicken.
Add cooked Paccheri to the sauce and gently toss to combine so all the creamy sauce covers the pasta in its entirety. Once the pasta has been stirred through, turn off the heat.
Serve in large bowls or plates with large spoonful of creamy stracciatella or ricotta cheese, more grated parmesan cheese, freshly torn basil leaves and homemade chili oil.
Recipe and imagery created by author, food photographer and creative force behind the food blog “The Delightful Cook“, Caroline De Luca. For Caroline, the kitchen is her sanctuary. A place where she can find joy in the alchemy of ingredients coming together to create something extraordinary.
It is not just about preparing meals; it is about crafting experiences that tantalise the taste buds and evoke memories. Caroline draws her inspiration from cherished recipes of her childhood, she also creates traditional recipes that she can share with the world.
