Spaghetti alla Vodka Doughnuts
- Level: Easy
- Yield: 24 mini doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 53
- Sodium
- 507
- Total: 55 min
- Active: 20 min
Ingredients
2 tablespoons olive oil, plus more for greasing the pans
Kosher salt
6 ounces spaghetti, cut into thumb-size lengths
2 tablespoons unsalted butter
Pinch of crushed red pepper
1/2 onion, diced
1/4 cup vodka
One 14.5-ounce can tomato sauce
1/4 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano, plus 2 tablespoons for garnish
1 cup shredded mozzarella
1 large egg, lightly beaten
2 tablespoons chopped flat-leaf parsley
Directions
Special equipment:
two 12-cavity mini doughnut pans- Preheat the oven to 350 degrees F. Grease two 12-cavity mini doughnut pans with olive oil.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and transfer it to a large bowl. Set aside.
- While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Add the 2 tablespoons olive oil and the crushed red pepper and heat until the oil is hot. Add the onion and cook, stirring occasionally, until golden, 4 to 6 minutes.
- Add the vodka to the onions and let simmer until it reduces slightly and the alcohol cooks off, 1 to 2 minutes. Add the tomato sauce and heavy cream. Stir and let simmer over medium-low heat until the sauce thickens slightly, 8 to 10 minutes. Remove from the heat and then stir in the 1 cup Parmigiano.
- Pour the vodka sauce over the pasta and toss to coat, then toss with the mozzarella and egg.
- Spoon an equal amount of the pasta into each cavity of the prepared doughnut pans. Bake until golden brown and the doughnuts feel firm, 30 to 35 minutes.
- Remove the doughnuts from the pans, sprinkle with the parsley and remaining 2 tablespoons Parmigiano and serve.