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Update vodka pasta using tab template

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Jake Runyan 2024-06-18 19:18:55 -07:00
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recipes/docs/pasta/fusilli-with-vodka-basil-parmesan.mdx
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sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Vodka Pasta # Vodka Pasta
:::info <Tabs>
Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings. <TabItem value="photos" label="Photos" default>
::: A recipe similar to the vodka pasta at Fiorella Polk.
```mdx title="Ingredients" ![image](@site/docs/pasta/static/vodka-pasta.png)
¼ cup olive oil </TabItem>
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"
```
```md title="Instructions" <TabItem value="ingredients" label="Ingredients">
1. Heat oil in a large skillet over medium. ```text title="Vodka Pasta"
2. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. ¼ cup olive oil
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. ½ shallot, finely chopped
4. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. 1 small garlic clove, finely grated
5. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. ½ cup tomato paste
6. Add cream and red pepper flakes and stir until well blended. 2 tablespoons vodka
7. Season with salt and pepper & remove from heat. 1 cup heavy cream
8. The pasta should be finished at this point. Drain the pasta, reserving 1 cup of the pasta water. 1 teaspoon crushed red pepper flakes
9. Add pasta to skillet with sauce along with butter and ½ cup pasta cooking liquid. Kosher salt, freshly ground pepper
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. 1 pound fusilli
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. 2 tablespoons unsalted butter
``` 1 ounce finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil"
```
### Notes <Admonition type="info" title="Family Sized">
Lasts quite a while, but reheat quality is not super presentable because of the heavy cream. <p>Recipe makes about a pound of pasta, in my experience that ends up being about 8 large servings.</p>
</Admonition>
</TabItem>
![img alt](@site/docs/pasta/static/vodka-pasta.png) <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.
### References <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 https://www.bonappetit.com/recipe/fusilli-alla-vodka-basil-parmesan
</TabItem>
</Tabs>