From the Cook
From the Cook
From the Cook
1/4
Pastina alla Vodka with Burrata
Instructions
1
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In a large saucepan over medium heat, melt 3 tbsp butter with olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
2
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Add tomato paste and cook until it darkens in color, about 2–3 minutes.
3
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Pour in the vodka and cook for a few minutes to let the alcohol evaporate.
4
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Stir in heavy cream and bring to a gentle simmer. Season with salt, pepper, garlic powder, and onion powder.
5
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Add chicken broth and bring to a simmer again.
6
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Add pastina and cook for 10–12 minutes, stirring frequently, until fully cooked and thickened. Add more broth if needed.
7
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Finish with 1 tbsp butter and stir in grated Parmesan.
8
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Serve in bowls topped with burrata, extra Parmesan, a drizzle of olive oil, and cracked pepper.
My Calorie Intake
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Tips & Tricks (5)
- Vodka Sauce Emulsification Trick 🥄Slowly whisk in heavy cream off the heat to prevent splitting and achieve a silky-smooth vodka sauce consistency.
- Pastina Texture Secret 🍝Toast the pastina in olive oil for 1-2 minutes before adding liquid to enhance its nutty flavor and prevent mushiness.
- Burrata Placement Perfection 🧀Let the burrata come to room temperature and place it on top of the hot pasta just before serving to create a luxurious, melting effect.
- Vodka Reduction Technique 🍸Allow the vodka to simmer and reduce by half before adding tomato paste to concentrate flavors and cook off the alcohol's harshness.
- Parmesan Layering Magic ✨Grate fresh Parmesan directly over the pasta and fold it in while the dish is still hot to create pockets of melted cheese throughout.
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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