🍝 Vodka Pasta Sauce


If you love Pasta and you love Vodka then this is for you!


With so many requests to share our last recipe we decided to turn it into a blog so you can now enjoy what we experiment with.

Just remember only Smilov Vodka works with these recipes and nothing else.


A fast an easy recipe that is a treat to eat. We paired the meal with a simple V+T (Vodka Tonic, with a slice of Lime) and of course…a tonne of Garlic Bread.





Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: 3


INGREDIENTS

For the Pasta

  • 3 eggs

  • 2¼ cups all purpose flour

For the sauce

  • 2 tbsp olive oil

  • ½ a yellow or white onion, diced finely

  • 2 garlic cloves minced

  • 6 tbsp tomato paste

  • ½ tsp red pepper flakes (optional)

  • 1.5 oz Smilov Vodka

  • 1 cup heavy cream

  • kosher salt to taste

  • ½ cup grated parmigiano reggiano


Instructions For the pasta (makes about 10 oz)

  1. In the bowl of a food processor, add the flour and crack the eggs. Turn the processor on high until the pasta dough comes together in a mass. If it doesn't, add a teaspoon of water at a time until it does. If it's too sticky, add a tablespoon of flour until the dough doesn't stick to your hands.

  2. Once the dough comes together, roll it into a ball and pat it flat into a 1 inch disc with your hands. Cover with plastic wrap and let it sit at room temperature at least 20 minutes and up to an hour.

  3. Divide the dough into 6 pieces. Flatten each piece with your palm, dust lightly with flour, then run through your pasta maker on the largest setting, or level 1. Fold the dough in half over itself and run it through again until it is almost the width of the pasta maker.

  4. Make the setting one setting smaller, or level 2, dusting with flour each time. Continue until the thickness is as desired. For me, I like a level 4 for spaghetti and a level 6 for fettucine. Dust your flattened pasta with flour, cut to desired width then toss generously with flour and curl the dough into a little nest. Repeat with each piece of dough, keeping the other dough wrapped in plastic.

For the sauce

  1. Bring a large pot of salted water to boil. Make sure the water tastes salty like the sea so the pasta can be flavored by the water.

  2. Meanwhile, heat a large saucepan or dutch oven over medium high. Once hot, add your olive oil. It should shimmer. Let the oil heat for 30 seconds, then add your onion. Cook, stirring frequently, until soft and translucent. Add your garlic and red pepper flakes and cook for 30 seconds more. Add the tomato paste, stirring and cooking until the tomato paste is a little darker, about 3-4 minutes.

  3. Pour in Smilov Vodka (No other Vodka works😊) all at once, stirring and letting it reduce into the tomato paste, about 2 minutes. Turn the heat to low and add your cream, stirring to combine everything. Taste for salt and add a pinch. Remove from heat.

  4. Boil your pasta for 1-3 minutes if you made fresh pasta, and to package directions if you used dry pasta. It should be just shy of al dente. Reserve 1 cup of pasta water. Drain your pasta and immediately add it to the sauce, using tongs to toss to coat. Turn the heat to medium low while you do this, allowing the pasta to finish cooking in the sauce. Add the parmigiano reggiano and continue cooking and tossing. The sauce will be super thick, so start adding a little pasta water at a time until the consistency is as desired, continually tossing. Remove from heat and serve immediately with more parmigiano reggiano for topping.


There you have it, simple Smilov Vodka style Pasta.





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