Spicy Vodka Pasta

by Kate Turner from Gertrude & Alice Cafe & Bookstore in Bondi Beach

Wine Pairing by Cameron Roebuck from Paddington Fine Wines & Bayswater Fine Wines

This recipe comes to us from Kate Turner, Culinary Queen at Gertrude & Alice on Hall Street in Bondi Beach.

Gertrude & Alice has always had their community at the centre of everything they do. They provide Bondi locals & visitors with an array of new & used books, good food, and great coffee. They run Bookclubs, host book launches, fundraisers & more. They provide a warm & inviting place for everyone to come and enjoy the hospitality that they’ve become renowned for in the 21 years they have been trading. Owner, Jane Turner, along with daughter, Kate, son, Jordan and a loyal team of staff make up the friendly faces that regulars have come to know & love. Can’t find the title your seeking on the shelves? Ask the team, they can order it in for you.

For this recipe, we’ve chosen to use Cape Grim 666 Pure Tasmanian Vodka, and we heartily recommend making yourself a vodka martini or vodka, soda with fresh lime to enjoy whilst cooking. Wine pairing by Cam who works in both our Paddo & Bayswater shops.

PHOTO: (from L to R) Kate, Jane & Jordan Turner | Photo by Hugh Stewart

Spicy Vodka Pasta

Makes 4 hearty serves

You’ll need:

 500g  rigatoni or penne
4 tbsp butter
1 medium brown onion, thinly sliced
1 tsp salt
3-4 garlic cloves, grated
1 cup thickened cream at room temperature
4 tbsp olive oil
1 tsp Calabrian chilli flakes( can sub with regular chilli flakes) [the brand I use is Muraca spicy hot cream peppers it’s like a paste]
1 tsp dried oregano
¼ cup tomato paste
1 tsp sugar
2 x 400g whole tinned tomatoes [I like to use the Mutti brand but any good Italian one will work] 
1/3 cup vodka
parmesan cheese, finely grated

Get Cooking:

·       Fill a large stock pot halfway with water and season with a good pinch of salt. You want only enough water to cover the pasta by 2 inches. Using as little water as possible will help concentrate the starch content and seasoning.

·       Set over high heat to bring to boil while you prepare other ingredients , adding more water as needed if level gets too low. 

·       Melt butter in a large, shallow pan over medium heat. Once butter starts to foam, add the onion. Turn heat to medium-low and let onion sweat for 10-12 minutes, stirring regularly to avoid the onions getting any colour – we want them pale and softened, not caramelized. Add a tablespoon or 2 of water if the onions start to develop colour.

·       Once softened, add salt and cook onions another 2 minutes before adding in the garlic, stirring to incorporate. Sweat the garlic 1 minute, then slowly pour in the cream so as not to halt the cooking process. Stir together to warm through, but don’t allow to boil.

·       Using any high-speed blender, purée the onion mix till smooth.  Be careful if it’s hot or if you are preparing ahead you can let the cream mixture cool completely before blending.

·       Reusing the same pan you cooked the onions in, add olive oil and fry the chili flakes and oregano over medium heat for 2 minutes. Add in the tomato paste and stir to caramelize and cook the tomato paste out, stirring often, about 2 minutes.  

·       Add in Calabrian chilli and sugar and stir to incorporate.  Add tomatoes to the pan I like to get the whole tomatoes out of the tin and crush with my hand right into the pan alternatively used crushed tomatoes and stir to combine. Bring to a simmer, then remove from the heat (for safety) and add the vodka.

·       Put back onto the heat and bring the sauce up to a boil over high heat to marry all elements of the sauce and evaporate the alcohol. Once the sauce is boiling, drop the heat and bring back to a simmer, then slowly stir in the onion puree until incorporated. 

·       Meanwhile, add 500g rigatoni to the pot of boiling salted water. Cook 1- 2 minutes less than the package instructions, stirring occasionally. Once cooking is complete, use a heatproof measuring cup or mug to scoop up 1 cup of pasta cooking liquid before draining the pasta.  

·       Add the cooked rigatoni to the sauce and add a little less than half of the reserved pasta water. Toss and stir gently until all noodles are covered and sauce is thickened again. I sometimes add a bit of Parmesan when mixing through the rigatoni.

·       To serve, top with freshly grated parmesan cheese.

 WINE PAIRING

This month’s wine pairing is by Cameron Roebuck from our Paddington & Bayswater Fine Wines stores. With cold winter nights upon us now is the perfect time for a comforting bowl of pasta with a well-matched glass of red. This tomato-based pasta with chilli and vodka is one to warm the heart with the vodka not only adding some extra heat to the dish but also allows the cream to meld with the tomato base. The best wine pairing requires a wine that has medium to high acidity to match the acidity of the tomatoes and medium in body and alcohol to align with the texture and spice of the sauce.

All of these can be found in the Sangiovese grape, its home in Tuscany with Chianti its most famous region.

CALAPPANO DOCG CHIANTI $24.99 or $21.99 for members is a medium bodied red, with medium alcohol of 13%, rich with red and sour cherries. With high acidity it pairs wonderfully with the acidity of the tomatoes and brings a lovely freshness to the wine. It also has soft tannins and herbal notes of thyme and sage which are a good match with the chilli and oregano in the sauce. While it’s the perfect match for our pasta recipe it can also be enjoyed with medium-hard cheeses.

Bon Appetito and Cheers!

Cameron recently joined the Neighbourhood Cellars/ Paddington Fine Wines team after making the decision to follow his passion for wine and leave his 14-year career in the Funds Management Industry. For Cameron, “The best wines are those shared with family and friends. The joy comes from sharing new discoveries and learning about the people and stories behind each wine. I love helping customers discover new wines and finding the best wine pairing with food.” His passion for wine began with Australian Riesling, which he feels is still a very underrated wine, with its refreshing acidity making it a great food wine. Cameron has his WSET II and is waiting on his WSET III results. He’s currently enrolled in the Italian Wine Scholar course and is enjoying all the varied and many wonderful wines of Italy. When he’s not working, he’s watching his beloved Swans with his family, cycling and practising yoga.