serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Speedy Sweet and Sour
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1 red onion, finely chopped
- Extra virgin olive oil
- 25 ml vodka
- 50 g tomato paste
- 2 cups (500 ml) thickened cream
- Salt
- 375 g fresh tagliatelle pasta
- 1 lemon, finely zested
- 1 burrata, to serve
- Charcoal (black) salt and basil leaves, to serve
Instructions
- Bring a large saucepan of salted water to the boil.
- Meanwhile, heat a large frying pan over medium-high heat. Add the onion and a drizzle of olive oil. Cook for 2-3 minutes, then deglaze the pan with the vodka.
- When the alcohol has evaporated, stir through the tomato paste, cream and a generous pinch of salt. Reduce the heat to low and allow the sauce to cook for 3-4 minutes.
- Cook the fresh pasta in the boiling water for 1 minute, then use tongs to transfer the pasta directly into the sauce with the lemon zest. Toss lightly to coat with the sauce.
- Transfer the vodka pasta to a large serving plate and top with the burrata. Sprinkle with charcoal salt and basil leaves and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Speedy Sweet and Sour
