Baked Vodka Pasta with N’duja and Stracciatella www.facebook.com 12 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili. 2. Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute. 3. Add fresh basil and tomato paste; cook for approximately 1 minute. 4. Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined. 5. Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce. 6. Boil Lumache rigate pasta in salted water until al dente. 7. Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes. 8. Grate in parmigiano reggiano and toss to combine. 9. Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta. 10. Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes). 11. Top with stracciatella, peperoncino, and fresh basil. 12. Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass. 13. Stir and add an orange peel. 1. Prepare the vodka sauce: in a pan, add olive oil, minced shallot, minced garlic, and halved red chili. 2. Sauté for 2-3 minutes, then add peperoncino, salt, pepper, and sauté for another minute. 3. Add fresh basil and tomato paste; cook for approximately 1 minute. 4. Deglaze with vodka, cook until almost evaporated, then add double cream and mix until well combined. 5. Add mascarpone and stir until incorporated; season with salt, sugar, and additional heat if needed. Remove basil and set aside 2 ladles of sauce. 6. Boil Lumache rigate pasta in salted water until al dente. 7. Add the pasta to the sauce along with a ladle of pasta water; cook for 1-2 minutes. 8. Grate in parmigiano reggiano and toss to combine. 9. Add some reserved sauce to a baking tray, followed by torn pieces of N'duja and the sauced pasta. 10. Top with more N'duja and a little olive oil; bake until the top is crispy (4-5 minutes). 11. Top with stracciatella, peperoncino, and fresh basil. 12. Prepare the Negroni: add ice, gin, Campari, and vermouth rosso to a glass. 13. Stir and add an orange peel. Add Direction Ingredients 1 EV olive oil 1 shallot 2 cloves garlic 1 red chilli 1 pinch peperoncino 1 pinch sea salt 1 pinch black pepper 1 bunch fresh basil 3 tbsp tomato paste 1.5 shots vodka 200 ml double cream 1.5 tbsp mascarpone 1 tsp sugar 1 Lumache rigate pasta 1 parmigiano reggiano 1 N'duja 1 olive oil 1 stracciatella 1 basil 30 ml gin 30 ml Campari 30 ml vermouth rosso 1 ice 1 orange peel - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment pan knife cutting board bowl spatula grater pizza peel oven Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
