Recipe courtesy of Jeff Mauro
Show: The Kitchen
Episode: Flavors of Fall
Cavatelli alla Vodka
Total:
35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
35 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Cavatelli Pasta:

Directions

Heat a saucepan over medium heat. Add the oil and butter and cook until foaming. Add the onions and saute until translucent, about 10 minutes. Add the tomato paste and cook for another minute. Add the crushed red pepper, garlic and some salt and pepper. Cook for 30 more seconds. Add the vodka off heat and deglaze the pan. Add the crushed tomatoes and simmer until the alcohol smell subsides, about 8 minutes. Add the cream and season to taste.

Meanwhile, bring a pot of water to a boil and salt generously. Cook the pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions.

Toss the sauce with the hot pasta and garnish with fresh basil and grated Parm. Serve with a crusty hunk of Italian bread.

Cavatelli Pasta:

Combine the 00 and semolina flours with the salt on a clean working surface, form into a mound and make a well in the center. Add the water and olive oil (see Cook's Note). Using a fork, start to mix the dry ingredients into the wet until a shaggy mass forms. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.

Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Set aside on a clean town sprinkled with semolina flour. Repeat with the remaining dough.

To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

Cook's Note

If it is a damp or rainy day, add three-quarters of the water and oil mixture, then add the rest a little bit at a time until the dough comes together. The dough can absorb moisture from the air.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Vodka Mojito

Recipe courtesy of Giada De Laurentiis

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Eggs Benedict

Recipe courtesy of Disney Auctions Online

Sunny's Green Garlic Herbed Butter

Recipe courtesy of Sunny Anderson

Coconut Water Cold Brew Coffee

Recipe courtesy of Food Network

Sweet and Spicy BBQ Sauce (Texas Style)

Recipe courtesy of Food Network

Bee's Knees

Recipe courtesy of Geoffrey Zakarian

Stovetop Mac and Cheese

Recipe courtesy of Katie Lee

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.