Recipe courtesy of Corrado Savarino
Fresh Pasta con Vodka Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 682
- Total Fat
- 22
- Saturated Fat
- 6
- Carbohydrates
- 80
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 178
- Sodium
- 908
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
Ingredients
Pasta:
4 cups semolina durum flour
6 eggs
2 teaspoons olive oil
Sauce:
1/4 cup olive oil
1 chopped onion
1 cup vodka
3 1/2 cups marinara sauce
Oregano, salt and pepper, optional
1 cup half-and-half
Basil leaves, for garnish
Directions
- Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine.
- Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using.
- Cook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve.