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Adam Liaw’s fettuccine alla vodka

Adam Liaw
Adam Liaw

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Vodka pasta for two.
Vodka pasta for two.William Meppem

Usually made with penne, pasta alla vodka has been having a moment that’s lasted for a few years now. And no wonder – it’s simple and delicious, with just a hint of naughtiness.

Goes well with:

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Ingredients

  • 500g dried fettuccine

  • 2 tbsp olive oil

  • 1 small brown onion, finely diced

  • 30ml vodka

  • 3-4 tbsp tomato paste

  • 1 tsp mild Korean chilli flakes (optional)

  • 300ml thickened cream

  • 1 cup finely grated parmesan, plus extra to serve

  • 1 cup loosely packed basil leaves

  • black pepper, to serve

Method

  1. Step 1

    Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.

  2. Step 2

    Heat a very large frying pan over medium heat. Add the oil and onion and fry for about 2 minutes until the onion is fragrant and softened, but not browned. Add the vodka, tomato paste and chilli and cook for about a minute. Add the cream and stir to combine.

  3. Step 3

    When the pasta is al dente, transfer it to the pan with about ½ a cup of the pasta water and the parmesan. Toss everything together to create a smooth sauce that is thick enough to coat the pasta. Serve with the basil leaves, black pepper and extra parmesan and save the leftovers for the next day.

Adam’s tip: People wonder what role the vodka plays in a vodka pasta but it really is quite simple. Alcoholic liquid is added for its umami taste, playing
the same role as wine in coq au vin.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/adam-liaw-s-fettuccine-alla-vodka-20240206-p5f2pc.html