Ingredients
| TOMATO TAGLIATELLE | |
| 1kg fine semolina | |
| 300g tomato paste | |
| VODKA SAUCE | |
| 100ml extra virgin olive oil, plus a little extra to serve | |
| 3 shallots, sliced | |
| 10 cloves garlic, crushed | |
| ½ red chilli, sliced | |
| 300ml Absolut Citron vodka | |
| 300g Italian-style tinned tomatoes | |
| 150ml cream | |
| 150g butter | |
| 150ml good-quality bottled lemon juice | |
| freshly cut herbs, such as fennel tips or chervil, to serve |
Simple things done well. Here you have tagliatelle coated in a velvety tomato and vodka sauce that’s creamy, bright, slightly sharp and deeply comforting.
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Instructions
| 1. | TOMATO TAGLIATELLE |
| 2. | To make the pasta dough, combine the semolina, tomato paste and 75ml cold water in a tabletop mixer fitted with a dough hook. |
| 3. | Knead until the dough is fully combined, smooth and no longer sticky. |
| 4. | Using a rolling pin, flatten slightly, wrap tightly in plastic wrap and refrigerate while you prepare the sauce. |
| 5. | When ready to roll the pasta, remove the dough from the fridge and set up your pasta roller. |
| 6. | Cut off a portion of dough and begin rolling on the widest setting (if you are new to pasta rolling, work with smaller portions so there is less to manage and you have better control.) |
| 7. | Roll twice on each setting before moving down to the next. |
| 8. | Continue until you reach setting 1, rolling through the final setting three times to make the pasta elastic and smooth. |
| 9. | Dust lightly with semolina if it sticks. |
| 10. | Cut the pasta sheets into approximately 30cm lengths. |
| 11. | Pass through the tagliatelle cutter attachment on the pasta roller. |
| 12. | Dust generously with semolina and lay on a tray. |
| 13. | Fresh pasta will keep for 1-2 days in the fridge. |
| 14. | As it dries, cooking time may increase slightly. |
| 15. | VODKA SAUCE |
| 16. | In a saucepan, combine the olive oil, shallots, garlic, chilli and a generous pinch (or two) of salt. |
| 17. | Cook over a medium heat for approximately 5 minutes, until softened and just beginning to colour. |
| 18. | Turn the heat up and add the vodka. |
| 19. | Bring to the boil to cook off the alcohol. |
| 20. | Once boiling, add the tinned tomatoes, cream, butter and lemon juice. |
| 21. | Reduce to a gentle simmer and cook for a further 5 minutes. |
| 22. | Blend with a stick blender (or food processor) until silky smooth. |
| 23. | The sauce will keep well for a few days in an airtight container, or it can sit aside while you roll the pasta. |
| 24. | To cook the pasta, bring a large pot of heavily salted water to a rolling boil. |
| 25. | Add a good dash of olive oil. |
| 26. | Cook the pasta for 2-3 minutes for al dente, or 4-5 minutes for a softer texture, tasting a strand to check for doneness. |
| 27. | Drain and dress immediately with a drizzle of olive oil. |
| 28. | Warm the sauce if needed, combine generously with the pasta, and finish with freshly cut herbs and extra olive oil. |
Recipes & food styling Josh Phillips
Photography Sam Stewart