Anelli alla vodka (vodka spaghetti hoops)
This is spaghetti hoops – but for grown-ups! Anelli is the Italian word for pasta hoops, and this recipe is far superior to the sickly-sweet tinned stuff. It’s a twist on the penne alla vodka popular in Italian-American restaurants, and it’s our go-to comfort food at the moment. The vodka doesn’t make the dish taste boozy, but rather it amplifies the fruitiness of the tomatoes.
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Ingredients
- Olive oil to fry
- 1 onion, finely chopped
- 3 garlic cloves, finely sliced
- Pinch chilli flakes (optional)
- 50g tomato purée
- 500ml passata
- 350g anelli pasta (pasta rings)
- 75ml double cream
- 50ml vodka
- 20g parmesan (or veggie equivalent), finely grated
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Method
- Heat a drizzle of oil in a medium-size saucepan and add the onion, garlic and chilli flakes. Cook for around 7 minutes until softened, then add the tomato purée and stir for a minute. Pour in the passata and simmer for another 8 minutes.
- Meanwhile, cook the pasta in well salted boiling water for 10-12 minutes or as per packet instructions. Remove the sauce from the heat and whizz until smooth using a hand blender. Return to the heat, add the cream and vodka, then cook for a further 7 minutes.
- Drain the pasta, then stir it into the sauce along with most of the parmesan. Taste and season with salt and pepper, then spoon into bowls (or straight into your mouth) and finish with the remaining cheese.
Nutrition
- 558kcals Calories
- 17g (7.9g saturated) Fat
- 16g Protein
- 72g (14g sugars) Carbs
- 7.5g Fibre
- 0.2g Salt
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