Adam Liaw’s fettuccine alla vodka

Name: Adam Liaw’s fettuccine alla vodka
Cook time: 30 min
Yield: 2, with leftovers
Cuisine: Italian,American
Ingredients: 500g dried fettuccine; 2 tbsp olive oil; 1 small brown onion, finely diced; 30ml vodka; 3-4 tbsp tomato paste; 1 tsp mild Korean chilli flakes (optional); 300ml thickened cream; 1 cup finely grated parmesan, plus extra to serve; 1 cup loosely packed basil leaves; black pepper, to serve

Adam Liaw

February 6, 2024

easyTime:< 30 minsServes:2, with leftovers

Usually made with penne, pasta alla vodka has been having a moment that’s lasted for a few years now. And no wonder – it’s simple and delicious, with just a hint of naughtiness.

Goes well with:

Ingredients

500g dried fettuccine
2 tbsp olive oil
1 small brown onion, finely diced
30ml vodka
3-4 tbsp tomato paste
1 tsp mild Korean chilli flakes (optional)
300ml thickened cream
1 cup finely grated parmesan, plus extra to serve
1 cup loosely packed basil leaves
black pepper, to serve

Method

Step 1
Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.
Step 2
Heat a very large frying pan over medium heat. Add the oil and onion and fry for about 2 minutes until the onion is fragrant and softened, but not browned. Add the vodka, tomato paste and chilli and cook for about a minute. Add the cream and stir to combine.
Step 3
When the pasta is al dente, transfer it to the pan with about ½ a cup of the pasta water and the parmesan. Toss everything together to create a smooth sauce that is thick enough to coat the pasta. Serve with the basil leaves, black pepper and extra parmesan and save the leftovers for the next day.

Adam’s tip: People wonder what role the vodka plays in a vodka pasta but it really is quite simple. Alcoholic liquid is added for its umami taste, playing
the same role as wine in coq au vin.