How to make 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 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
- Bring a large pot of well-salted water to boil.
- Heat the olive oil (or butter) in a large pan on medium heat.
- Add the garlic and red pepper and cook until the garlic begins to brown.
- Add tomatoes to the pan and season with salt. Bring to a boil.
- As the tomatoes break down (you can use pureed tomatoes to speed this up), add the vodka and simmer.
- Start cooking the pasta.
- 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.
- Drain the pasta reserving ¼ cup of the pasta water.
- Add the cooked pasta and reserved water to the pan and stir over medium heat until the pasta is well coated with sauce.
- Transfer to a serving platter and sprinkle with parsley and cheese.
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