My favourite pasta dishes always include a delicous Vodka sauce. Even better when made at home with fresh heirloom tomatoes from the garden and a few added spices to make it your own. It’s a simple and easy recipe that I know you and your family will love. With an added beautiful presentation when served, you’ll be sure to be whipping up this recipe for a last minute dinner to bring these final  summer nights to a close. Enjoy!

Follow along with our video for step by step instructions, for a delightful rose coloured pasta! Don’t be too worried about your chopping skills here; rough chops work since we are pureeing this sauce to a creamy consistency.

Brass Pepper Mill | Entertaining Board Plank 

Heirloom Vodka Sauce with Pappardelle

Serves 4 (makes extra sauce)
Prep Time:  10-15 minutes
Cook Time: 20 minutes

Ingredients
2-3 Tbsp extra virgin olive oil
2 shallots, finely diced
2-3 large cloves of garlic, finely minced
5-large heirloom tomatoes, roughly chopped (around 5-6 cups)
1/2 cup- 1 cup vodka
1/4 tsp ground oregano
1/4 tsp powdered garlic
1/4 tsp smoked paprika
generous pinch of sea salt
freshly ground pepper to taste
1 cup grated Parmigiano Reggiano plus more for garnish
1/2 cup whipping cream (35%)
chilli flakes for garnish

1 package of dried pasta preferably pappardelle

Directions

1. 1. Heat a. over medium heat, add two to three tablespoons of extra virgin olive oil and shallots, saute for 2 minutes until slightly translucent, add in the garlic and sautee for another minute.

2. Add in the chopped tomatoes and stir well, keep sauteeing over medium heat until the tomatoes start to break down and reduce.

3. Add in the vodka and season with salt, garlic powder, oregano and paprika.

4. Using a potato masher gently press on the tomatoes to help and break them down, reduce for another 5 minutes.

5. At this time if you are making for dinner, start a large pot of generously salted water, bring to a boil and cook pasta to the package directions.

6. Using an emersion blender, puree the sauce to a smooth consistency, at this point you can continue to reduce over medium heat if the sauce is too watery. ( If you do not have an immersion blender you can place this in a high-speed blender, make sure to be careful as this is hot!)

7. When the sauce has reached a nice creamy consistency, reduce the heat to low and add in the cheese and cream, stir to combine and cook down for one minute. Remove from the heat and season to taste.

8. Drain the pasta into a large serving bowl, ensuring to save about 1/4 cup of the pasta water to help thicken. Add in the desired amount of sauce and a little bit of pasta water.

9. Toss to combine, serve immediately.

**This recipe will make extra sauce, keep in the fridge in a sealed container for up to 3 days. If not freeze the remainder for a quick weeknight meal.**