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kale-me-maybe-chilli-vodka-fettuccine-recipe

Ribbons of fettuccine coated in a rich tomato sauce? Yes please.

| By Antonia Day | Recipes

Kale Me Maybe’s Twist on Vodka Pasta Will Have You Drooling

Ribbons of fettuccine coated in a rich tomato sauce? Yes please.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Los Angeles based chef @kalememaybe is sharing her mouth-watering recipe for fettuccine with burst tomato Calabrian chilli vodka sauce.

Ingredients

For the pasta

  • 2 tbsp olive oil
  • 475g cherry tomatoes
  • 1 shallot, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup tomato paste
  • 1 tbsp chopped Calabrian peppers (from a jar)
  • 2 tbsp vodka
  • 3/4 cup heavy cream
  • 450g fettuccine
  • 2 tbsp butter
  • Salt & pepper

For the top

  • Grated Parmesan
  • Fresh basil

Method

  • Heat oil in a large skillet on medium heat. Add the cherry tomatoes, and cook for 5 minutes until tomatoes have softened. Add the shallots, and cook for another 5 minutes or so until tomatoes begin to burst. Press down with the back of a spatula to help crush them.
  • Add the tomato paste and cook for about 5 minutes until the tomato paste is brick red. Add the Calabrian chilli peppers and vodka, mix, and cook for 2-3 minutes until alcohol has cooked off. Add cream, and season with salt and pepper. Remove from heat while you cook the pasta.
  • Cook the pasta in a heavily salted pot of water until al dente. Reserve 1 cup pasta water, drain, and then add the pasta, butter, and ½ cup pasta water to the skillet on medium low heat. Keep mixing until smooth, adding more pasta water as needed. Sauce should be glossy. Taste, and season with more salt and pepper, if desired. Serve right away with freshly grated Parmesan and basil.

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