Vodka Rosé Risoni
If pastina and vodka pasta had a baby.
Ingredients
- 500g cherry tomatoes
- 2 tbsp + 2 tbsp extra virgin olive oil
- 350g risoni
- 50g unsalted butter
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped or grated
- ½ tsp chilli flakes
- 100g double concentrate tomato paste (I like Mutti brand)
- 2 tbsp vodka
- 1 cup thickened/cooking cream
- Salt flakes
- ⅓ cup fresh basil leaves
- Freshly grated Grana Padano or Parmigiano Reggiano, to serve
Serves 3-4
Method
- Preheat oven to 200°C, and prepare a pot of boiling salty water for the pasta.
- In a baking tray, toss cherry tomatoes in olive oil and season with salt, then roast for 15 minutes until blistered and soft.
- Heat remaining olive oil and butter in a large pan on medium.
- Add shallots, garlic and chilli flakes and cook, stirring occasionally, until translucent.
- Add tomato paste and cook, stirring occasionally, until the colour deepens.
- Add vodka and stir constantly until the liquid has mostly evaporated.
- Add cream and stir until incorporated.
- Season to taste with a good pinch of salt and turn off the heat.
- Meanwhile, cook pasta until al dente, reserving 1 cup of pasta cooking liquid.
- Drain pasta and add to sauce with tomatoes, basil and ½ cup of pasta cooking liquid
- Taste and season with salt, add more pasta water if the sauce is too thick and serve with Parmesan.