Tagliatelle alla vodka/Gigi Hadid
For anyone who wants to make this pasta but does not have cream in their fridge/consumes too much cream as it is – this ones for you. You could actually make this vegan by just using vegan butter and milk or potentially coconut cream but I cannot vouch for that just yet.
Method 👩🍳
1. Slice up all your veg and pancetta
2. In a small saucepan, heat some olive oil and sweat the onion and garlic cloves until soft
3. Add the whole plum tomatoes and crush them with either your hands or a potato masher does the job
4. Add some basil and cracked black pepper and bring to a simmer. Leave for at least a half an hour
5. Take you milk out of the fridge and leave 50ml to cool to room temperature. Melt your butter to a liquid
6. In a saucepan of boiling water with lots of salt, cook your tagliatelle until it’s almost fully cooked. Drain and save the pasta water
7. On a low heat, cook your pancetta so it releases its fat. Then fry the mushrooms and sun dried tomatoes with it
8. Mix the warmed milk and melted butter together in a cup and add to the pan, stirring continuously
9. Add the tomato sauce, a shot of vodka, some more basil and some grated Parmesan
10. Stir vigorously and add some tbsp of the pasta water and tagliatelle. Keep stirring until the sauce emulsifies.
11. Serve
