From the Cook
From the Cook
From the Cook
1/4
Pastina alla Vodka
Instructions
1
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In a pan over medium heat, melt 3 tbsp butter with a dash of olive oil.
2
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Add minced garlic and sauté until fragrant. Stir in tomato paste and cook until darkened in color.
3
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Deglaze with vodka and simmer for 2–3 minutes to cook off the alcohol.
4
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Pour in heavy cream and stir. Bring to a simmer and season with salt, pepper, garlic powder, and onion powder.
5
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Add chicken broth and bring to a low boil.
6
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Stir in pastina and cook for 10–12 minutes, stirring occasionally. Add more broth if needed until fully cooked and creamy.
7
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Finish with 1 tbsp butter and Parmesan cheese. Stir until melted.
8
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Serve hot topped with more Parmesan, black pepper, and a drizzle of olive oil.
My Calorie Intake
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Tips & Tricks (5)
- Vodka Sauce Magic 🥄Let the vodka simmer for 3-4 minutes to cook off the alcohol and concentrate the flavor, creating a more refined sauce base.
- Pastina Cooking Technique 🍝Cook pastina directly in the sauce instead of separately to allow the tiny pasta to absorb maximum flavor and create a creamier texture.
- Cream Incorporation Trick 🥛Add heavy cream off the heat and stir gently to prevent separation and ensure a smooth, luxurious sauce consistency.
- Flavor Layering Technique 🧄Toast garlic and onion powder in olive oil before adding tomato paste to develop deeper, more complex flavor notes.
- Parmesan Finishing Hack 🧀Grate Parmesan cheese fresh and add it off the heat, stirring until just melted to maintain its delicate texture and prevent graininess.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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