Baked Vodka Pasta with N’duja and Stracciatella
Baked Vodka Pasta with N’duja and Stracciatella
Ingredients
For the Vodka Sauce
- as needed olive oil, for lacing pan
- 1 shallot, very finely minced
- 2 cloves garlic, finely minced
- 1 red chilli, halved
- 1 pinch peperoncino
- as needed sea salt, to taste
- as needed black pepper, to taste
- 1 bunch fresh basil
- 3 tablespoons tomato paste
- 1 1/2 shots vodka
- 200 ml double cream, whipping cream
- 1 1/2 tablespoons mascarpone
- 1 teaspoon sugar
- as needed additional heat
For the Pasta and Assembly
- as needed lumache rigate
- as needed Parmigiano Reggiano, for grating
- as needed spicy n’duja, a few torn pieces of good quality
- as needed stracciatella, for topping
- as needed fresh basil, for topping
- as needed peperoncino, for topping
Optional Negroni Pairing
- 30 ml gin
- 30 ml Campari
- 30 ml vermouth rosso
Instructions
- 1
Lace a pan with olive oil and add the finely minced shallot, finely minced garlic, and halved red chilli. Bring to medium heat and sauté for 2-3 minutes.
⏱️ 3 min
- 2
Add a pinch of peperoncino, sea salt, and black pepper. Sauté for a further minute.
⏱️ 1 min
- 3
Add the bunch of fresh basil and 3-4 tablespoons of tomato paste. Cook for approximately 1 minute.
⏱️ 1 min
- 4
Deglaze the pan with 1 1/2 shots of vodka and cook until almost evaporated.
⏱️ 2 min
- 5
Add 200 ml of double (whipping) cream and mix to combine. Adjust the amount of cream as desired to achieve an orangey-pink color and preferred sauce strength.
⏱️ 2 min
- 6
Stir in 1 1/2 tablespoons of mascarpone until fully incorporated. Season with sea salt, 1 teaspoon of sugar, and any additional heat as needed. Remove the basil and set 2 ladles of sauce aside.
⏱️ 2 min
- 7
Cook the lumache rigate in salted boiling water until al dente.
⏱️ 10 min•🌡️ 100
- 8
Once al dente, transfer the pasta to the vodka sauce. Add a large ladle of pasta water to the sauce and pasta. Continue to cook for 1-2 minutes until the sauce begins to thicken.
⏱️ 2 min
- 9
Grate in some Parmigiano Reggiano and toss until combined.
⏱️ 1 min
- 10
Add a little of the reserved sauce to a baking tray. Top with a few torn pieces of spicy n’duja, then add the sauced pasta.
⏱️ 2 min
- 11
Top with more n’duja and a little olive oil. Place under the grill (broiler) to bake and crisp up the top for approximately 4-5 minutes, until nicely charred.
⏱️ 5 min
- 12
Remove from the oven and top with stracciatella, peperoncino, and fresh basil.
⏱️ 1 min
- 13
To prepare the optional Negroni, fill a glass with ice. Add 30 ml each of gin, Campari, and vermouth rosso. Stir to combine and garnish with an orange peel.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Vodka Pasta with N’duja and Stracciatella
For the Vodka Sauce
- as needed olive oil, for lacing pan
- 1 shallot, very finely minced
- 2 cloves garlic, finely minced
- 1 red chilli, halved
- 1 pinch peperoncino
- as needed sea salt, to taste
- as needed black pepper, to taste
- 1 bunch fresh basil
- 3 tablespoons tomato paste
- 1 1/2 shots vodka
- 200 ml double cream, whipping cream
- 1 1/2 tablespoons mascarpone
- 1 teaspoon sugar
- as needed additional heat
For the Pasta and Assembly
- as needed lumache rigate
- as needed Parmigiano Reggiano, for grating
- as needed spicy n’duja, a few torn pieces of good quality
- as needed stracciatella, for topping
- as needed fresh basil, for topping
- as needed peperoncino, for topping
Optional Negroni Pairing
- 30 ml gin
- 30 ml Campari
- 30 ml vermouth rosso
Instructions
- 1
Lace a pan with olive oil and add the finely minced shallot, finely minced garlic, and halved red chilli. Bring to medium heat and sauté for 2-3 minutes.
⏱️ 3 min - 2
Add a pinch of peperoncino, sea salt, and black pepper. Sauté for a further minute.
⏱️ 1 min - 3
Add the bunch of fresh basil and 3-4 tablespoons of tomato paste. Cook for approximately 1 minute.
⏱️ 1 min - 4
Deglaze the pan with 1 1/2 shots of vodka and cook until almost evaporated.
⏱️ 2 min - 5
Add 200 ml of double (whipping) cream and mix to combine. Adjust the amount of cream as desired to achieve an orangey-pink color and preferred sauce strength.
⏱️ 2 min - 6
Stir in 1 1/2 tablespoons of mascarpone until fully incorporated. Season with sea salt, 1 teaspoon of sugar, and any additional heat as needed. Remove the basil and set 2 ladles of sauce aside.
⏱️ 2 min - 7
Cook the lumache rigate in salted boiling water until al dente.
⏱️ 10 min•🌡️ 100 - 8
Once al dente, transfer the pasta to the vodka sauce. Add a large ladle of pasta water to the sauce and pasta. Continue to cook for 1-2 minutes until the sauce begins to thicken.
⏱️ 2 min - 9
Grate in some Parmigiano Reggiano and toss until combined.
⏱️ 1 min - 10
Add a little of the reserved sauce to a baking tray. Top with a few torn pieces of spicy n’duja, then add the sauced pasta.
⏱️ 2 min - 11
Top with more n’duja and a little olive oil. Place under the grill (broiler) to bake and crisp up the top for approximately 4-5 minutes, until nicely charred.
⏱️ 5 min - 12
Remove from the oven and top with stracciatella, peperoncino, and fresh basil.
⏱️ 1 min - 13
To prepare the optional Negroni, fill a glass with ice. Add 30 ml each of gin, Campari, and vermouth rosso. Stir to combine and garnish with an orange peel.
⏱️ 2 min