Cavatappi pasta in tomato and vodka sauce

We are going to present you with a ‘from scratch’ recipe for Cavatappi pasta in tomato and vodka sauce.

Cavatappi pasta looks like a hollow corkscrew and is perfect for a thick sauces because it has plently of places on which to cling.

Cavatappi is a great all-round pasta which you can bake, use in a salad or part of a traditional style pasta dish.

Cavatappi pasta in tomato and 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

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.

Related recipes

• One pot pasta with broccoli and bacon in lemon cream
• Smoked salmon with farfalle pasta in vodka sauce
• Fresh angel hair pasta with dill