SPICY PASTA ALLA VODKA WITH BURRATA

Midway through a weekend of full on London Fashion week life, which is far less glamorous and much more stressful and draining than it sounds if you are working production side, I was very exhausted and also very desperately in need of a home-cooked, comforting dinner with a kick.

Indeed the minute I came across this recipe for spicy pasta alla vodka I knew I had found what was going to hit the spot!! The vodka of course, gets cooked off and looses the alcohol content yet in its remaining flavour somehow really elevates the tomato and coconut milk sauce into something quite spectacular, not exactly sure how but I am here for it.

It was also a dinner simple enough to make in an almost zombie like state but tasted pretty damn amazing and better than any stodgy takeaway would have made me feel, plus if you had an even rougher day than I was having you will also end up with some leftover vodka!

A pasta supper that is far from boring and will pick you up after even the longest of days, I promise!

SERVES 2

INGREDIENTS

• 1/4 cup olive oil
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1-2 teaspoons chilli flakes
• 1/2 cup tomato puree
• 1/4 cup vodka
• 3/4 cup basil pesto (bought because I DEFINITELY didn't have time for that)
• Salt
• 1 cup coconut milk
• 450g tagliatelle
• 3 tablespoons salted butter
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil roughly chopped
• 1 burrata ball

METHOD

• Heat a large frying pan over medium-low heat and add the olive oil. 
• When the oil shimmers, add the shallot, garlic, and oregano. 
• Cook until the shallots begin to caramelize, about 5 minutes. 
• Reduce the heat to low, add the tomato puree and chilli flakes, cook 4-5 minutes, until thickened. 
• Stir in the vodka, cook another 2 minutes. 
• Stir in the pesto and cream. 
• Season with salt. 
• Keep warm over low heat. 
• Bring a large pot of salted water to a boil. 
• Add the pasta and cook according to package directions until al dente. 
• Just before draining, remove 1 1/2 cups of the pasta cooking water. 
• Drain.
• To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. 
• Add the parmesan and basil. 
• If needed, thin the sauce with additional pasta cooking water.
• Divide the pasta among plates and top with basil and torn burrata.
• Enjoy!