This pasta recipe with a creamy tomato sauce carries vodka, giving it a delicious flavor when it evaporates. The shrimp are perfect but they can also be omitted.
Learn more about Lorenza Ávila
Ingredients4 portions
Preparation
Heat the oil in a large pot.
Add the garlic and cook for 1 minute until it smells.
Add the vodka and put the fire in medium-high. Cook until the liquid evaporates and reduces by half.
Add the tomatoes, cream, dried chili and salt and pepper. If whole tomatoes were used, with a spoon undo a little.
Cook, stirring occasionally until thick, 3-5 minutes.
Add the shrimp and cook for 3 minutes.
Meanwhile, cook the pasta in a large pot with plenty of salt in boiling water over medium heat as indicated by the package of the pasta.
Remove from the water and put in a large bowl, add the sauce and stir.
Serve immediately.
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