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Creamy Vodka Tortiglioni with Burrata
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Creamy Vodka Tortiglioni with Burrata

30 minServes 3Nutri-Score D€€
from @yarindanieli33 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • tortiglioni pasta (rigatoni works too)Grains225 g
  • heavy creamDairy240 ml
  • Parmigiano Reggiano (finely grated, some reserved for garnish)Dairy70 g
  • tomato pastePantry25 g
  • shallots (finely chopped)Produce2 pieces
  • garlic (cloves, minced)Produce5 pieces
  • vodkaBeverages45 ml
  • red pepper flakes (reduce for less heat)Spices10 g
  • black pepper (freshly ground)Spices5 g
  • kosher salt (to taste)Spices18 g
  • olive oil (or unsalted butter, plus extra for drizzling)Pantry60 ml
  • fresh parsley (chopped, chives work too)Produce8 g
  • burrata (one piece per bowl)Dairy2 pieces

per serving

Nutrition

771kcal

Carbs
63 g
Proteins
21 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Sauté pan
  • Grater
  • Colander

step by step

Method

  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.
    Step 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.
    Step 2

  3. Add tomato paste and vodka

    • Mix in the tomato paste.
    • Pour in the vodka and let it cook so the alcohol evaporates.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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