THE BELLY KITCHEN · Dinner
Spicy Vodka Pasta with Cannellini Beans
Creamy tomato sauce, a little chilli heat and cannellini beans. A generous bowl for evenings that call for something comforting.
Let’s get cooking ↓From the BELLY recipe archive · Sara Tane
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Ingredients
For 4 people
- 1 box BELLY Penne
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/3 cup tomato paste
- 1 tsp red pepper flakes (adjust to taste)
- 1/4 cup vodka
- 1/2 cup heavy cream (or cashew cream)
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
APRON ON. WATER BOILING.
Let’s make it.
- 1
Boil a large pot of heavily salted water. Cook BELLY Penne according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent (about 5 minutes). Add the garlic and red pepper flakes, cooking for another minute until fragrant.
- 3
Stir in the tomato paste and cook until it darkens to a deep rust color, about 3-4 minutes.
- 4
Pour in the vodka to deglaze the pan, scraping up any browned bits. Let it simmer until mostly evaporated.
- 5
Reduce heat to low and stir in the heavy cream and cannellini beans. Let simmer gently for 2 minutes to heat the beans through.
- 6
Add the cooked pasta and 1/4 cup of the reserved pasta water to the sauce. Toss vigorously until the sauce emulsifies and coats the pasta perfectly. Add more pasta water if needed.
- 7
Off the heat, stir in the Parmesan and fresh basil. Season with salt and pepper. Serve immediately.
Save a mug of pasta water before you drain. A splash helps bring your sauce and pasta together.
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