Pasta alla vodka with a gin twist

by KAT VEL

 

THE BACK STORY:

A stalwart of the Italo-American culinary scene in New York City, pasta alla vodka is one of those deceptively simple recipes that has amassed a legion of staunch devotees throughout the decades. Although prima facie, a quick skim of the ingredient list may lead many to question the cult-like reverence for this dish, for even the greatest of skeptics, it's love at first bite.

I've decided to put my own twist on this iconic dish, choosing to use gin as the poison of choice instead of the traditional vodka. This is a minute tweak to the original recipe, but the role of the gin in elevating this pared back dish is not to be underestimated. The fruity and floral notes found in the gin lend a delicate subtlety to the pasta, that will make even you question whether something as uncomplicated as adding spirits to cream, cheese and pasta can taste so good.

Pasta alla vodka with a gin twist

 *serves 2 people

INGREDIENTS:

~200g pasta

~1/4 cup extra virgin olive oil

~3 cloves of garlic, finely chopped

~1/2 onion, finely chopped

~3/4 tsp chilli flakes

~4 tbs gin

~1/3 cup tomato paste

~1/2 cup cream

~1/2 cup parmesan

~basil, for garnish

~salt

METHOD:

  1. Bring a large pot of generously salted water to the boil. Don’t add your pasta just yet! 
  2. In a large frying pan, add your olive oil. Once the oil is hot, add your finely chopped garlic, onion & chilli flakes and sauté them for about 5-6 minutes over medium heat, until they’re soft and translucent.
  3. Put your pasta in to boil at this point.
  4. Then, add your tomato paste to the frying pan. Stir it around the pan for 2-3 minutes to cook out the tinny tomato concentrate flavour. Your paste and onions should be clumped together at this point.  
  5. Next, add your gin. Move the paste about the pan for a minute until the alcohol has mostly evaporated. Then, reduce your heat to low, and pour your cream into the pan, adding about 1/4 cup of the starchy pasta water to the pan to help temper the cream / prevent it from splitting. 
  6. Add 1/2 tsp sea salt and stir the cream into the tomato paste until the sauce becomes a uniform orange colour.  
  7. When your pasta is 1 minute away from al dente,  (save 1/4 cup starchy pasta water), strain the pasta and transfer it to the pan with the sauce.   
  8. Finish cooking the pasta in the pan with the sauce over low heat for a minute, adding your parmesan cheese and about another 1/4 cup pasta water to help thicken the sauce, stirring constantly but gently as not to break the pasta. 
  9. Take your pasta off the heat, top with extra parmesan and a generous amount of  basil leaves. Enjoy!
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