Cavatelli Alla Vodka Recipes

ONE-POT SPAGHETTI ALLA VODKA

Steps:

• Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
• Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
• Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.

CAVATELLI WITH MUSHROOM BUTTER SAUCE

Steps:

• Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
• Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
• Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
• Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
• Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
• Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
• To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA

Steps:

• Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
• Bring a large pot of generously salted water to a boil.
• Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
• Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
• Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

PASTA ALLA VODKA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain.
• While the pasta is cooking, combine 2 tablespoons of the oil, the garlic, shallots or onions and crushed red pepper in a large skillet and cook over medium-high heat, stirring occasionally, until everything starts to sizzle and begins to soften, 1 to 2 minutes. Stirring constantly, carefully pour in the tomato sauce (it will sizzle) until well combined with the other ingredients. Remove from the heat and add the vodka, 1/2 teaspoon salt and a few grinds of black pepper. Return to the heat and bring to a simmer and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 5 minutes. Stir in the cream and continue to cook for 1 minute.
• Add the pasta to the skillet and stir to coat well. Let the pasta cook briefly in the sauce until it thickens a little more and clings nicely to the pasta. Stir in the Parmesan, remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of black pepper. Transfer the pasta to a serving dish and sprinkle with the parsley if using. Serve, passing more Parmesan at the table.