Spaghetti alla vodka in one pot
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 18 G., saturated fats 7 G., proteins 18 G., carbohydrates 80 G., fiber 8 G., cholesterol 27 mg, sodium 810 mg, sugar 9 G.
Calories 560, total fat 18 G., saturated fats 7 G., proteins 18 G., carbohydrates 80 G., fiber 8 G., cholesterol 27 mg, sodium 810 mg, sugar 9 G.
This delicious pasta in a vodka sauce with tomatoes and cream, filled with healthy Swiss chard, is perfect for both a weekday dinner and a festive lunch. Its advantage is that all the ingredients are quickly fried, boiled, and simmered in one pan, making kitchen cleanup much easier. A small amount of vodka helps the tomatoes and heavy cream combine to create a delicate, smooth sauce. The alcohol will quickly evaporate, so you won't even taste it. Serve the spaghetti with a generous sprinkling of grated Parmesan cheese and enjoy its delicious flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 bunch Swiss chard, stems thinly sliced, leaves chopped
- 3 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 tbsp tomato paste
- 1/3 cup vodka
- 1 can (425 g) crushed tomatoes
- 340 g spaghetti, broken in half
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1 cup cherry tomatoes, halved
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Recipes with similar ingredients: chard, garlic, red pepper flakes, tomato paste, vodka, pureed tomatoes, spaghetti pasta, cream, Parmesan cheese, cherry tomatoes
Cooking the dish according to the recipe:
- In a large, wide saucepan, heat the olive oil 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 softens, about 30 seconds. Add the tomato paste and cook until slightly darkened, about 1 minute. Carefully pour in the vodka and cook for 30 seconds to evaporate the alcohol, but not all of the liquid.
- Add 4 cups of water, pureed tomatoes, 1/2 teaspoon of salt, and spaghetti to the pan and stir. Bring to a boil, then reduce heat; add the Swiss chard leaves. Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, 10-12 minutes.
- Add the heavy cream and Parmesan. Cook, stirring to evenly distribute all the ingredients. Remove from heat and stir in the cherry tomatoes. Let sit for a few minutes to thicken the sauce; season with salt. Divide among plates and sprinkle with additional grated Parmesan.
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