Best 2 Cavatelli Alla Vodka Recipes

Indulge in the symphony of flavors that is Cavatelli alla Vodka, a delectable Italian pasta dish that tantalizes the taste buds. Originating from Rome, this culinary masterpiece combines the richness of tomato sauce, the creamy embrace of vodka, and the tender bite of cavatelli pasta. This iconic dish has captured the hearts of food enthusiasts worldwide, earning its place as a beloved classic.

Our curated collection of Cavatelli alla Vodka recipes offers a delightful journey through culinary variations. From traditional interpretations that honor the simplicity of the original to contemporary twists that introduce exciting flavor combinations, this article caters to every palate. Discover the secrets to crafting a luscious tomato sauce, the perfect balance of vodka, and the art of cooking cavatelli pasta to achieve that perfect al dente texture.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT SPAGHETTI ALLA VODKA

One-Pot Spaghetti Alla Vodka image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 bunch Swiss chard, stems thinly sliced and leaves chopped
Kosher salt
3 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1/3 cup vodka
1 15-ounce can crushed tomatoes
12 ounces spaghetti, broken in half
1/3 cup heavy cream
1/4 cup shredded parmesan cheese, plus more for topping
1 cup cherry tomatoes, halved

Steps:

Heat the olive oil in a large wide pot over medium-high heat. Add the chard stems, season with salt and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is softened, about 30 seconds. Stir in the tomato paste and cook until slightly darker in color, about 1 minute. Carefully add the vodka and cook 30 seconds to burn off the alcohol but not all the liquid.
Add 4 cups water, the crushed tomatoes, 1/2 teaspoon salt and the spaghetti to the pot and stir. Bring to a boil, then reduce the heat to a simmer; stir in the chard leaves. Cook, stirring occasionally, until the pasta is tender and the sauce is thickened, 10 to 12 minutes.
Stir in the heavy cream and parmesan. Cook, tossing, until combined. Remove from the heat and stir in the cherry tomatoes. Let stand a few minutes to let the sauce thicken; season with salt. Divide among bowls and top with more parmesan.

Nutrition Facts : Calories 560, Fat 18 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 810 milligrams, Carbohydrate 80 grams, Fiber 8 grams, Protein 18 grams, Sugar 9 grams

HOMEMADE CAVATELLI PASTA

Homemade Cavatelli Pasta image

Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.

Provided by Bernadette

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 4

Number Of Ingredients 3

Ingredients

2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g

Tips:

For the best results, use high-quality ingredients, such as fresh tomatoes, vodka, and Parmesan cheese.
If you don't have vodka, you can substitute white wine or chicken broth.
Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or bell peppers.
If you like a creamy sauce, you can add a splash of heavy cream or half-and-half at the end of cooking.
Serve the cavatelli alla vodka immediately, garnished with fresh basil or parsley.

Conclusion:

Cavatelli alla vodka is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its creamy vodka sauce and tender cavatelli noodles, this dish is sure to please everyone at the table. So next time you're looking for a quick and satisfying meal, give this recipe a try.