Usuba
Capellini in Tomato Vodka Sauce
Thin pasta in a spicy sauce made from cherry tomatoes, garlic, and shallots. Vodka is added to the sauce for depth of flavor and aroma. The dish is prepared over medium heat and requires caution when working with alcohol.
- Total
- 50 min
- Standard serving
- 140,147.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Peel the garlic and shallots and slice them into thin slices.
- 2
Step 2
Heat olive oil in a pot over medium heat. Add garlic and shallot, salt and pepper. Cook for about 4 minutes until the mixture turns golden.
Add oregano and dried chili pepper. Heat for about 1 minute until fragrant.
- 3
Step 3
Remove the pot from heat. Carefully pour in the vodka.
Scrape off the caramelized vegetables from the bottom with a spatula and mash them in vodka until smooth.
- 4
Step 4
Return the pan to medium heat. Add cherry tomatoes, cut in half or into large wedges.
Cook, stirring, for about 40 minutes, until the tomatoes begin to break down and release their juice.
At the end, mash the main tomato mass with a spoon, leaving some tomatoes whole. Remove the sauce from the heat.
- 5
Step 5
Meanwhile, bring salted water to a boil. Add capellini and cook according to the package instructions.
Drain the water, leaving about 120 ml of broth in a separate dish.
- 6
Step 6
Add the pasta to the pan with the sauce. Pour in a little of the reserved broth to make the dish sufficiently moist.
- 7
Step 7
Add salt and pepper to taste as needed.
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