Blood Orange Vodka Pasta
Vodka pasta but with a blood orange twist.
I was lucky enough to have the normal version of this dish at Carbone NYC a few years ago. If you’re into food it’s one of those bucket list things. Well it was for me anyway.
This dish has been done a million times on social media. But never with blood orange. And maybe there’s a reason for that lol. Or maybe there isn’t.
250 g paccheri pasta
1 small brown onion, finely sliced
1 clove of garlic, minced
250 ml N’duja Sugo
100 ml cream
1 teaspoon chilli flakes
100 g pecorino romano
60 ml blood orange vodka
Juice from half a blood orange
Add pasta to pot of boiling salted water
In a pan on medium heat sweat the onions, garlic and chilli
Once onion is translucent deglaze with vodka before adding sugo and cream and reduce heat so sauce is just bubbling
Squeeze juice from half a blood orange into pan
Once pasta is ¾ of the way cooked, add into sauce pan with some pasta water
Adjust heat so that the pasta continues to cook and absorbs all the sauce
Add to plate with freshly grated pecorino romano