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Not Spicy, Not Vodka Pasta served on a plate with a side fork, displaying pasta in a creamy sauce.

Not Spicy, Not Vodka Pasta

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5 from 2 reviews

Not Spicy, Not Vodka Pasta is my family-friendly take on the viral dish. Here, a rich, creamy, garlicky tomatoey sauce is brightened with red wine vinegar instead of vodka, then topped with burrata and and basil and finally combined with pasta to create an incredibly delicious, easy and elegant meal.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 400 g (14 oz) dried trottole (“spinning top”) pasta (can be substituted with rigatoni, penne or any short pasta of your choice)
  • 1 tbsp olive oil
  • 60 g (2 oz) butter
  • 1 red onion, finely diced
  • 1 tbsp freshly minced garlic
  • ½ cup (140 g) double concentrated tomato paste (concentrated puree) (see note 1)
  • 2 tbsp red wine vinegar
  • 1½ cups (375 ml) thickened cream
  • 75 g (¾ cup) finely grated parmesan, plus extra to serve
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper

TO SERVE

  • 2 burrata, halved
  • Basil leaves
  • Chilli (red pepper) flakes (optional)

Instructions

  1. Cook the pasta in salted boiling water according to the packet instructions, less 1 minute (the pasta will finish cooking when combined with the sauce).
  2. Drain the pasta and reserve ½ cup (125 ml) of the pasta cooking water (I use a mug to ladle some out before draining).
  3. Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
  4. Add the onion and cook for 3–4 minutes until very soft and caramelised.
  5. Add the garlic and cook, stirring, for 30 seconds.
  6. Add the tomato paste and cook, stirring, for 1–2 minutes, or until all the oil is absorbed and the tomato paste turns a deeper red.
  7. Add the red wine vinegar and cook, stirring, for 1–2 minutes, or until it is evaporated.
  8. Turn the heat down to low. Add the cream and stir it through to combine. Simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
  9. Add the cooked pasta and stir it gently to coat it in the sauce. Add half of the reserved pasta water to loosen the sauce, adding more if needed. The sauce should be creamy, silky and smooth.
  10. Serve among four bowls, topped with the burrata, basil leaves, chilli flakes (if using) and a little extra parmesan.

Equipment

Notes

Note 1 – You can use regular tomato paste (concentrated puree), but the flavour will not be as rich and delicious.

Make ahead

This recipe is best made and eaten immediately, but leftovers keep really well in the fridge – see the leftover instructions below.

Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a dash of water to loosen the sauce if needed. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Mains, Pasta, Quick and Easy
  • Method: Sautéing, Simmering
  • Cuisine: Italian, American

Find it online: https://simplehomeedit.com/recipe/not-spicy-not-vodka-pasta/