Creamy vodka pasta
Vodka pasta is nothing new, it’s been doing the rounds on the web now for quite a few years, and has even made its way onto legitimate restaurant menus. I first came across this recipe a few years ago and it intrigued me, I immediately archived it away to try as soon as possible, them promptly forgot all about it.
In hindsight, I should have made this years ago when I had the opportunity, because it’s darn delicious. The vodka gives the sweet creamy sauce a certain savouriness that you can’t quite put your finger on. I’m not sure why it works as well as it does, but it just does. In fact, it was so good, that I made it again the following night. It might just be my new obsession!
300g dried pasta (any shape is fine)
200g pancetta, diced
100ml double cream
Salt and pepper
2 cloves garlic, minced
1/2 tbsp sugar
1/2 tbsp dried basil
Cook the pasta in a large pot of salted, boiling water according to pack instructions. Add the diced pancetta to a large frying pan and cook for 4-5 minutes until the fat has rendered and it starts to go nice and crispy and golden brown. Once all of the pancetta is browned, add the garlic and vodka to the pan and cook for about 3 minutes until the vodka reduces by half.
Add the passata to the pan, along with the dried basil, sugar, salt, pepper and double cream. Mix well then reduce the heat to low and let the sauce simmer for 10 minutes.
Once the pasta is cooked, drain it then add it to the pan with the sauce. Mix well to combine then serve up in big bowls with a little more freshly ground black pepper.