Not Spicy Not Vodka Pasta

A family-friendly take on the viral vodka pasta. Red wine vinegar replaces the vodka for a bright, tangy flavour. Caramelised onion and double-concentrated tomato paste create incredible depth, finished with cream, parmesan and creamy burrata.

Ingredients

• 400 g dried trottole pasta (or rigatoni, penne or any short pasta)
• 1 tbsp olive oil
• 60 g butter
• 1 red onion, finely diced
• 1 tbsp freshly minced garlic
• 140 g double concentrated tomato paste
• 2 tbsp red wine vinegar
• 375 ml thickened (whipping/heavy) cream
• 75 g finely grated parmesan, plus extra to serve
• 1 tsp sea salt flakes
• ½ tsp freshly cracked black pepper

To serve:

• 2 burrata, halved
• Basil leaves
• Chilli flakes (optional)

Method

1. Cook the pasta in salted boiling water according to packet instructions, less 1 minute. Drain and reserve 125 ml of the pasta cooking water.
2. Heat the olive oil and butter in a large, deep, heavy-based frying pan over medium heat.
3. Add the onion and cook for 3–4 minutes until very soft and caramelised.
4. Add the garlic and cook for 30 seconds.
5. Add the tomato paste and cook for 1–2 minutes until all the oil is absorbed and the paste turns a deeper red.
6. Add the red wine vinegar and cook for 1–2 minutes until evaporated.
7. Turn heat down to low. Add the cream and simmer for 3–4 minutes until thickened. Stir through the parmesan, salt and pepper.
8. Add the cooked pasta and stir gently to coat. Add half the reserved pasta water to loosen the sauce, adding more if needed.
9. Serve among four bowls, topped with burrata, basil leaves, chilli flakes and extra parmesan.

Tips

• Double concentrated tomato paste is key — regular tomato paste won’t give the same rich flavour.
• Try adding 2 anchovies or 2 slices of chopped bacon with the onion for extra depth.
• Add up to 2 cups of vegetables like zucchini, mushrooms or baby spinach.
• The dish is beautiful topped with freezer-friendly chicken schnitzel for added protein.