Plat
Vodka Sauce Baked Ziti
1 hPour 6Nutri-Score C€€
C
1 h
1 hVodka Sauce Baked Ziti
recette de
Here’s Your Bite
@heresyourbite
11 recettes
18 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
zitiCéréales450 g
shallot (finely chopped)Fruits et légumes1 morceau
butter (plus a knob of cold butter for the sauce)Produits laitiers30 g
olive oilÉpicerie15 ml
tomato pasteÉpicerie60 g
garlic (grated)Fruits et légumes3 morceaux
Calabrian chili (or red pepper flakes)Épicerie15 g
oregano (dried)Épices2 g
vodka (or white wine)Boissons60 ml- crushed tomatoesÉpicerie800 g
saltÉpices10 g
heavy creamProduits laitiers120 ml
Parmesan (grated, divided)Produits laitiers100 g- ricottaProduits laitiers450 g
mozzarella (shredded, divided)Produits laitiers300 g
par portion
Nutrition
548kcal
- Glucides
- 67 g
- Protéines
- 22 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Marmite
Plat allant au four
Râpe
Passoire
pas à pas
Préparation
- Étape 1
Soften the shallot
- Cook the shallot in butter and olive oil in a large pot.
- Let it soften for a few minutes.
- Étape 2
Caramelize the tomato paste
- Add the tomato paste and let it caramelize.
- Étape 3
Cook the ziti
- Cook the ziti in salted water a few minutes less than package instructions.
- Étape 4
Build the sauce
- Grate in the garlic, then add the Calabrian chili and oregano.
- Deglaze with the vodka, add the crushed tomatoes and season with salt.
- Simmer while the ziti cooks just shy of al dente.
- Étape 5
Finish the sauce
- Stir in the heavy cream, Parmesan and a splash of pasta water.
- Add a knob of cold butter to help everything emulsify.
- Étape 6
Assemble the ziti
- Toss all of the ziti with the vodka sauce, remove about half and set it aside.
- Dollop half of the ricotta over the pasta in the pot and sprinkle with mozzarella and Parmesan.
- Add the reserved pasta back on top and finish with the remaining ricotta, mozzarella and Parmesan.
- Étape 7
Bake until bubbly
- Bake until bubbly and golden on top.
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