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import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';

# Vodka Pasta

<Tabs>
  <TabItem value="photos" label="Photos" default>
    A recipe similar to the vodka pasta at Fiorella Polk.
    
    ![image](@site/docs/pasta/static/vodka-pasta.png)
  </TabItem>

  <TabItem value="ingredients" label="Ingredients">
    ```text title="Vodka Pasta"
    ¼ cup olive oil
    ½ shallot, finely chopped
    1 small garlic clove, finely grated
    ½ cup tomato paste
    2 tablespoons vodka
    1 cup heavy cream
    1 teaspoon crushed red pepper flakes
    Kosher salt, freshly ground pepper
    1 pound fusilli
    2 tablespoons unsalted butter
    1 ounce finely grated Parmesan, plus more for serving
    ¼ cup chopped fresh basil"
    ```

    <Admonition type="info" title="Family Sized">
      <p>Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings.</p>
    </Admonition>
  </TabItem>

  <TabItem value="instructions" label="Instructions">
    1. Heat **oil** in a large skillet over medium. 
    2. Add **shallot** and **garlic** and cook, stirring occasionally, until softened, about 5 minutes.
    3. Begin cooking **pasta** in salted water until al dente. This can be done while working on the next few steps for the pasta in parallel.
    4. Add **tomato paste** and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
    5. Add **vodka** and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. 
    6. Add **cream** and **red pepper flakes** and stir until well blended. 
    7. Season with **salt** and **pepper** & remove from heat.
    8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the **pasta water**.
    9. Add pasta to skillet with sauce along with **butter** and ½ cup **pasta cooking liquid**. 
    10. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. 
    11. Season with salt and pepper and add 1 oz. **Parmesan**, tossing to coat. Divide pasta among bowls, then top with basil and more Parmesan.
    
    <Admonition type="info" title="Eat it Quick!">
      <p>Lasts quite a while, but reheat quality is not super presentable because of the heavy cream.</p>
    </Admonition>
  </TabItem>

  <TabItem value="references" label="References">
      https://www.bonappetit.com/recipe/fusilli-alla-vodka-basil-parmesan
  </TabItem>
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