When I’m in charge of cooking, whether it’s an event or a dinner, I immediately start making the dish that’s going to be a hit. Gigi Hadid Vodka pasta recipe without vodka.
I first learned about this recipe at the end of 2020. tick tock So I decided to make it for lunch one day. I was doing school virtually at home, so what else was I going to do?
I was surprised at how easy the recipe was to make. This meal has become my comfort food and I have made it so many times that I remember the steps.For clarity, I have referenced recipe I usually measure visually to get accurate measurements.
This recipe is very easy and only takes 20-30 minutes to make. If, like me, you have a slow burner that takes a long time to bring water to a boil, this time may vary.
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First, gather your things please show me the place, also called your material. This way you’ll know if you have everything before you get halfway through the recipe and end up missing a key element of the recipe (I’m not speaking from personal experience).
For a version without vodka, add any type of pasta, tomato paste, heavy cream, basil (preferably fresh), garlic, olive oil, butter, parmesan cheese (raw or shredded), red pepper flakes, Red onion, pepper, and salt (I recommend pink Himalayan salt).
Before you start making the sauce, bring about 3/4 to 1 box of pasta to a boil in water. You can use any type of pasta you like, but I often use bow tie or macaroni. Be careful not to dump the water before finishing the sauce. This is important.
In a large pot, sauté the chopped red onion and minced garlic in olive oil. This usually refers to half an onion, or a whole onion if it’s small.
Next, add about half a cup of tomato paste and 1 cup of whipped cream. These numbers don’t have to be exact, but the ratio of tomato paste to cream should be approximately 1:2. This depends on the concentration of the source.
Keep the burner on low heat to avoid burning the cream. Then pour about half a cup of boiling water from the saucepan into the sauce. This is thought to increase the flavor of the sauce (thank you Italians, it really does make a difference).
After thoroughly mixing the water into the sauce, add 1 tablespoon of butter, desired amount of basil, red pepper flakes, salt, and pepper. Once the sauce is done and the noodles are done, toss the strained noodles into the pot with the sauce.
When serving, garnish with desired amount of basil and Parmesan cheese. For me, this means lots of Parmesan cheese. This makes enough for 4 or more people, but the recipe is very easy to adjust. It is not difficult to correct errors such as adding too much cream.
It’s a simple recipe, but I think it’s one that doesn’t miss the flavor. I’ve made this for a few people and got nothing but compliments, so hopefully you enjoy this dish as much as I do!
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