An irresistible twist on the classic vodka pasta, featuring rich, savoury beef mince for a heartier, more satisfying dish. With a splash of vodka to elevate the creamy tomato sauce, this bold and delicious creation is sure to wow your guests and make a standout addition to any menu!
Ingredients
- 3 cups San Remo Zita Penne Pasta No. 20 (19237)
Sauce
- 1 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 500g beef mince
- 5 tablespoons Leggo’s Tomato Paste (11104)
- ½ teaspoon red chilli flakes
- ½ cup vodka
- 410g tin Leggo’s Crushed Tomatoes (7715)
- 2 teaspoons salt
- Pepper, to taste
- ½ cup cream
To serve
- Grated parmesan cheese
- Fresh basil
Method
- To make the pasta
Place a medium-sized saucepan of water over high heat. Add 1 teaspoon of salt and bring to a boil. Add the pasta and cook for 8-10 minutes, until just cooked through. Meanwhile, make the sauce.
2. To make the sauce
Heat olive oil and butter in a pan over medium heat and add the onions. Once the onions begin to soften, add the garlic and beef mince, breaking the mince into smaller pieces with your spoon as it cooks. Once the beef has browned slightly, add the tomato paste and chilli flakes and cook for 1 minute. Follow with the vodka and cook for 2 minutes.
Add the tinned tomatoes, salt, pepper and simmer until slightly reduced. Pour in the cream and stir until combined. Turn the heat down to low.
3. To assemble your pasta
Use a slotted spoon to add the cooked pasta to the sauce. Once the pasta has been added, spoon in ½ cup of the pasta water and stir until silky. If the sauce is a little thick, you may add more pasta water. Spoon into bowls or plates and top with grated parmesan and fresh basil leaves.
