Name: Pasta with vodka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Ukrainian
Ingredients: Penne pasta (or any short pasta) - 210 g; Cream 20% (medium fat) - 150 g; Puree tomatoes - 60 g; Vodka - 50 g; Large onion - ½ pcs.; Garlic - 2 clove; Extra virgin olive oil - 2 tbsp.; Butter for greasing finished flatbreads - 20 g; Parmesan cheese - 50 g; Ground paprika - 1 tsp.; dried basil to taste; fresh basil - 4 bunch; Salt to taste

This pasta recipe—pasta with vodka—literally took the culinary world by storm. Initially, there were many jokes, but then everyone realized it was simply about a cooking technique. It's well-known that for pasta, or as it's more correctly called, Italian pasta, the sauce is very important. There are countless types of sauces for pasta in the world: red, green, white, vegetable, seafood, fish. And then came the turn of strong drinks. As is often the case, this happened by accident: during an experiment with one sauce, the tomato base didn't blend well with the cream; due to the acidity of the tomatoes, the protein in the cream would curdle. But when vodka was added, the sauce worked! After all, alcohol is a good emulsifier that prevented the cream from curdling. Thus was born the tomato-cream sauce and the myth of vodka with pasta. In defense of the myth, it can be said that vodka enhances the flavor of the sauce and gives it a piquant touch.

To make vodka pasta, start with the sauce. Heat olive oil in a saucepan, fry chopped onion and garlic for 3 minutes. Add mashed tomatoes, stir, cook for another 5 minutes. Pour in the vodka, stir again and let the vodka evaporate a little. Add cream, paprika and cook the sauce, stirring for about 5 minutes. Turn off the heat.

Place a saucepan with 2 liters of water on the fire, add salt and bring to a boil. Place pasta in boiling water and cook for 2 minutes less than package directions. Drain in a colander, reserving a glass of broth.

Place the finished pasta in a saucepan with creamy tomato sauce, pour in half the broth, mix everything. If the sauce is too thick, add more broth. Sprinkle with dried basil and cook for 2 minutes.

Finely chop the fresh basil. Grate Parmesan cheese on a fine grater. Place hot pasta with vodka on plates and sprinkle with grated Parmesan and fresh basil. Serve immediately.

Pasta with vodka

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

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American

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Pasta with vodka

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