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Pasta alla Vodka
Super easy

Indulge in the ultimate comfort dish with my gluten-free Pasta alla Vodka! Featuring homemade gluten-free linguine, this recipe is a luscious blend of creamy tomato sauce, savory pancetta, and a hint of vodka for depth and richness. Whether you're hosting a dinner party or craving something special, this dish is sure to impress. Taste the magic of gluten-free done right!

Category: Mains

Ingredients

For 4 Batch(es)

Sauce

7 slices bacon/pancetta
1/2 cup Green Onions
1 tbsp garlic scape pesto
1/2 cup 35% whipping cream
2 cups tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp ground pepper
1 pinch red chili flakes

Pasta alla Vodka Directions

Start by getting a pot of water to boil.  Cover with a lid.

Then in a stand mixer add the hot water with psyllium. Give it a small stir to ensure it is fully wet and properly hydrated.

Add salt to the boiling pasta water to enhance the pasta flavor. Reduce the heat slightly to prevent the water from boiling too vigorously until it's time to cook the pasta.

Once the psyllium mixture is set (it should no longer move when shaken), add Frankie's gluten-free all-purpose flour.

Add a pinch of salt, your oil, and the egg. Combine these ingredients with the psyllium mixture to form the pasta dough.

Mix the ingredients thoroughly, adjusting with a little water if needed. Work the dough until it comes together into a smooth, pliable consistency. Gluten-free dough can be worked without becoming tough, so knead it well.

Set the pasta dough aside, letting it rest with a bowl placed over it to retain moisture.

Meanwhile, heat a pan and cook the pancetta or bacon. Add a small amount of oil to prevent sticking. Traditionally, pancetta adds saltiness and depth to the flavor, but bacon can be used as an alternative.

Once the pancetta is nearly cooked, add the chopped green onions and garlic scape pesto (or regular onions and garlic if not following a low-FODMAP diet). Green onions and garlic scapes keep the dish low-FODMAP-friendly.

Add your whipping cream and stir gently.  Let the whipping cream reduce and become golden.  Next stir in tomato sauce and let it simmer gently, allowing the flavors to meld together. Add your additional herbs and pepper to taste.

 

For the pasta start by making the base pasta at: https://glutenfreeguy.ca/recipes/recipe/92-pasta

Then...

Roll out the pasta dough on a lightly floured surface. Use your rolling pin to flatten the dough to your desired thickness.  Make sure that you turn the dough and re-flour both the top and bottom of the dough periodically to prevent it from sticking.

Once the dough is at your desired thickness, fold the dough on top of itself by 7cm/4inch amounts and keep rolling the dough until you reach the half way point.  Repear with the other side and then place the two pieces on top of each other. Cut linguine width pieces along the length of the pasta.  Once all cut take your fingers and let the dough unravel itself and you'll have linguine pasta.  If necessary, sprinkle with a little gluten-free flour to prevent sticking.

Bring the salted pasta water back to a boil. Add the freshly cut gluten-free pasta and cook for 1-3 minutes, or until the pasta dough rises to the top and foam begins to form and the pot is about to boil over. Fresh pasta cooks much faster than dried pasta.

Drain the pasta, reserving a small amount of the pasta water in case you need to adjust the sauce's consistency.

 

Assembling:

Toss the freshly cooked pasta directly into the sauce, ensuring every strand is coated. Add a little reserved pasta water if needed to loosen the sauce and to help the sauce stick to the noodle.

Just before serving, add a shot of vodka to the sauce. Stir well and allow the alcohol to cook off, leaving behind its distinct flavor.

Plate the pasta alla vodka and garnish with freshly grated Parmesan cheese and a sprinkle of parsley or basil for color and flavor.

Serve immediately and enjoy the rich, creamy flavors of this gluten-free classic!

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