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Creamy Vodka Tortiglioni with Burrata
Hoofdgerecht

Creamy Vodka Tortiglioni with Burrata

30 minVoor 3Nutri-Score D€€
van @yarindanieli33 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

3 personen
  • tortiglioni pasta (rigatoni works too)Granen225 g
  • heavy creamZuivel240 ml
  • Parmigiano Reggiano (finely grated, some reserved for garnish)Zuivel70 g
  • tomato pasteVoorraadkast25 g
  • shallots (finely chopped)Groente en fruit2 stukken
  • garlic (cloves, minced)Groente en fruit5 stukken
  • vodkaDranken45 ml
  • red pepper flakes (reduce for less heat)Kruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen5 g
  • kosher salt (to taste)Kruiden en specerijen18 g
  • olive oil (or unsalted butter, plus extra for drizzling)Voorraadkast60 ml
  • fresh parsley (chopped, chives work too)Groente en fruit8 g
  • burrata (one piece per bowl)Zuivel2 stukken

per portie

Voedingswaarden

771kcal

Koolhydraten
63 g
Eiwitten
21 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Hapjespan
  • Rasp
  • Vergiet

stap voor stap

Bereiding

  1. Cook the pasta

    • Bring a large pot of water to a boil and salt it generously.
    • Cook the tortiglioni until al dente, following the package instructions.
    • Drain, reserving a cup of the pasta cooking water.
    Stap 1

  2. Sauté the aromatics

    • In a large skillet over medium heat, add the olive oil, shallots and garlic.
    • Sauté for 1 minute, then stir in the red pepper flakes.
    Stap 2

  3. Add tomato paste and vodka

    • Mix in the tomato paste.
    • Pour in the vodka and let it cook so the alcohol evaporates.
    Stap 3

  4. Build the creamy sauce

    • Pour in the heavy cream and add part of the grated Parmigiano Reggiano.
    • Season with a pinch of salt and the black pepper.
    • Stir well and reduce the heat to low.
    Stap 4

  5. Toss the pasta in the sauce

    • Add the al dente pasta to the skillet and raise the heat to medium.
    • Add the remaining Parmigiano Reggiano and a splash of the reserved pasta water.
    • Stir until the pasta is well coated, adding more pasta water if the sauce is too thick.
    Stap 5

  6. Serve with burrata

    • Serve the pasta in bowls.
    • Sprinkle with chopped parsley, top with a piece of burrata and garnish with red pepper flakes.
    • Drizzle with olive oil and finish with grated Parmigiano Reggiano.
    Stap 6
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