Cavatappi in tomato and vodka sauce

Cavatappi in tomato and vodka sauce

We are going to present you with a ‘from scratch’ recipe for Cavatappi in tomato and vodka sauce. Although if you stop by at Pasta Nostra USA at Rockledge Gardens market, you will find the pasta, the sauce and the cream (which is optional). All you will need to do is bring it altogether and enjoy extra time at the table with the family.

Cavatappi with vodka sauce – serves 3 – 4

  • 2 cups plum tomatoes
  • ¼ cup olive oil or 4 tbsp unsalted butter
  • 2-3 cloves garlic minced
  • ¼ tsp red pepper crushed
  • ½ cup heavy cream
  • 2-4 tbsp vodka
  • 1 lb cavatappi pasta
  • parsley chopped, for garnishing
  • Parmigiano Reggiano Grated for serving

cavatappi in vodka sauce

  1. Bring a large pot of well-salted water to boil.
  2. Heat the olive oil (or butter) in a large pan on medium heat.
  3. Add the garlic and red pepper and cook until the garlic begins to brown.
  4. Add tomatoes to the pan and season with salt. Bring to a boil.
  5. As the tomatoes break down (you can use pureed tomatoes to speed this up), add the vodka and simmer.
  6. Start cooking the pasta.
  7. About five minutes before the pasta is done, slowly pour the cream into the pan and cook over low heat until the pasta is done.
  8. Drain the pasta reserving ¼ cup of the pasta water.
  9. Add the cooked pasta and reserved water to the pan and stir over medium heat until the pasta is well coated with sauce.
  10. Transfer to a serving platter and sprinkle with parsley and cheese.
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