Bucatini with Spicy Tomato and Vodka Sauce (Romanoff)
Bucatini with Spicy Tomato and Vodka Sauce (Romanoff)
Ingredients
- 1 lb (450 g) bucatini or other long pasta of your choice
- 2 shallots, chopped
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, chopped
- 1/2 tsp red pepper flakes, or more to taste
- 1/3 cup (75 ml) vodka (see note)
- 1 1/2 cups (375 ml) strained tomatoes
- 1/3 cup (75 ml) tomato paste
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1/2 cup (35 g) fresh Parmesan cheese, grated, plus more for serving
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, soften the shallots in the oil. Add the garlic and red pepper flakes. Continue to cook for 1 minute while stirring. Add the vodka and let evaporate for 1 minute. Add the strained tomatoes and tomato paste. Mix well. Continue to cook for 2 minutes.
- Add the cream, Parmesan and 1/2 cup (125 ml) of the reserved pasta cooking water to the skillet. Mix well until the sauce is smooth. Season with salt and pepper. Add the pasta and toss to coat well with the sauce. Add more reserved cooking water to thin out the sauce as needed. Adjust the seasoning.
- Divide the pasta among four bowls. Sprinkle with more Parmesan and serve immediately.
Bucatini with Spicy Tomato and Vodka Sauce (Romanoff)