Indian Pasta alla Vodka
A dish savored from white tabletop restaurants to cozy apartment kitchens, pasta alla vodka is always a treat—particularly with a warm flare from Indian spices. Try this dish out next time you’re craving creamy, silky tomato pasta with a delicious kick.
Servings: 2-3 people
Total time: 20-30 minutes
Ingredients
½ a pack of fusilli or rigatoni
2 tablespoons olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated
¼ cup tomato paste
2 tablespoons vodka
½ teaspoon garam masala
½ teaspoon indian red chili powder
1 cup heavy cream
¼-⅓ reserved pasta water
1 teaspoon crushed red pepper flakes
kosher salt, freshly ground pepper
1 teaspoon fenugreek leaves
1 tablespoon of butter, for a glossy finish at the end
Instructions
Boil pasta according to the pasta packet instructions. Set aside some pasta water.
Warm up the olive oil in a saucepan and add shallot and garlic. Sauté on medium heat until the shallots are translucent.
Add in tomato paste and cook until brick red, which should take 4-5 minutes. Then pour in vodka followed by the red pepper, fenugreek, garam masala, and red chili powder.
Once you see the oil start to slightly separate, add in heavy cream and mix. Taste and adjust with salt and pepper.
Add in the cooked pasta and pasta water then mix until the sauce coats the pasta. A few minutes before serving, add a knob of butter if you’d like a restaurant-style shiny finish.
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