Tomato & Vodka Pasta with Dolcelatte

There’s something wonderfully indulgent about a bowl of Tomato & Vodka Pasta silky, blushing and just a little bit mischievous. Fresh, sun-ripened tomatoes are cooked down until sweet and jammy, then given a splash of vodka to sharpen their edges and coax out every last bit of flavour.

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A little single cream turns everything soft and velvety, clinging to the pasta in that gloriously glossy way that demands good bread for mopping up the bowl. Simple ingredients, a splash of decadence and the sort of supper that feels equally at home eaten by candlelight or barefoot in the garden.

pasta recipes, healthy meals, tomato pasta, tomatoes, homegrown, marinara, tomato sauce, realfood, midweek meals, supper club

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Author: Suze Morrison

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Fresh Tomato & Vodka Pasta with Dolcelatte

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

There’s something wonderfully indulgent about a bowl of Tomato & Vodka Pasta silky, blushing and just a little bit mischievous. Fresh, sun-ripened tomatoes are cooked down until sweet and jammy, then given a splash of vodka to sharpen their edges and coax out every last bit of flavour.

A little single cream turns everything soft and velvety, clinging to the pasta in that gloriously glossy way that demands good bread for mopping up the bowl. Simple ingredients, a splash of decadence and the sort of supper that feels equally at home eaten by candlelight or barefoot in the garden.

Ingredients

• 200g pasta, rigatoni, penne or paccheri are perfect
• 400g very ripe fresh tomatoes, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 small shallot, finely chopped
• 2 garlic cloves, finely sliced
• ½ tsp chilli flakes, or to taste
• 50ml vodka
• 60ml single cream
• 100g Dolcelatte cheese
• Sea salt and freshly cracked black pepper

Instructions

1. Heat the olive oil in a wide frying pan over a medium-low heat. Add the shallot with a pinch of salt and cook gently for 4–5 minutes until soft and translucent. Add the garlic and chilli flakes and cook for another minute.
2. Add the fresh tomatoes, season generously with salt and pepper, then cook for 12–15 minutes. Squish them with the back of a wooden spoon as they soften until you have a rich, rustic sauce.
3. Pour in the vodka and let it bubble for 2–3 minutes, until the harsh alcoholic aroma has disappeared and the sauce looks glossy.
4. Meanwhile, cook the pasta in well-salted water until just shy of al dente. Save a mugful of pasta water before draining.
5. Turn the tomato sauce to low and stir through the single cream. At this pint you can blend it until smooth if liked. Add the pasta with a good splash of its cooking water and toss vigorously for a minute or two.
6. Add half of the dolcelatte and another splash of pasta water if needed.
7. Keep tossing until the sauce becomes beautifully glossy and clings to the pasta.
8. Add the remaining dolcelatte and serve with black pepper and olive oil.

https://gourmetglow.co.uk/recipes/fresh-tomato-vodka-pasta-dolcelatte

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