Recipe 30 ➺ Sunny's Pizza
Vodka Pasta
Fusing disco balls with red sauce, Sunny’s has become Adelaide’s go-to for delicious discs and late nights. With vinyl spinning, pizzas flying and booths full to the brim, the Solomon Street institution has made a fine art of having a good time. The pizzas might be what they’re famous for, but this gloriously silky vodka pasta deserves its own turn under the disco ball. Now headed for your own kitchen bench.
Ingredients & Method
Serves 4
INGREDIENTS
Fresh Pasta
300g "00" plain flour
3 eggs
Vodka Sauce
700ml passata
1 small brown onion, finely diced
2 garlic cloves, finely chopped
30ml vodka
75g butter
250ml thickened cream
Parmigiano Reggiano, finely grated
Calabrian chilli, to serve
Salt, to taste
INGREDIENTS
Fresh Pasta
300g "00" plain flour
3 eggs
Vodka Sauce
700ml passata
1 small brown onion, finely diced
2 garlic cloves, finely chopped
30ml vodka
75g butter
250ml thickened cream
Parmigiano Reggiano, finely grated
Calabrian chilli, to serve
Salt, to taste
METHOD
Fresh Pasta
Place the flour on a clean work surface and make a well in the centre.
Crack the eggs into the well and gradually whisk them with a fork, slowly incorporating the flour.
Knead the dough for 8–10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and rest for 30 minutes. If your kitchen is warm, refrigerate the dough, then bring it back to room temperature before rolling.
Roll the pasta to your desired thickness and cut into your preferred shape.
Vodka Sauce
Melt the butter in a large pan over low to medium heat. Add the onion and cook until soft and translucent, about 8–10 minutes.
Add the garlic and vodka. Cook for 1–2 minutes, allowing the alcohol to evaporate.
Stir in the passata and simmer gently for 15 minutes, stirring occasionally to prevent it from sticking.
Add the cream and continue cooking over low heat for a further 15 minutes, stirring occasionally. Season with salt to taste.
While the sauce cooks down, cook your pasta in salted water. Once ready, toss the cooked pasta through the sauce.
Serve topped with plenty of grated Parmigiano Reggiano and, if you like a little heat, a spoonful of Calabrian chilli.
Fresh Pasta
Place the flour on a clean work surface and make a well in the centre.
Crack the eggs into the well and gradually whisk them with a fork, slowly incorporating the flour.
Knead the dough for 8–10 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and rest for 30 minutes. If your kitchen is warm, refrigerate the dough, then bring it back to room temperature before rolling.
Roll the pasta to your desired thickness and cut into your preferred shape.
Vodka Sauce
Melt the butter in a large pan over low to medium heat. Add the onion and cook until soft and translucent, about 8–10 minutes.
Add the garlic and vodka. Cook for 1–2 minutes, allowing the alcohol to evaporate.
Stir in the passata and simmer gently for 15 minutes, stirring occasionally to prevent it from sticking.
Add the cream and continue cooking over low heat for a further 15 minutes, stirring occasionally. Season with salt to taste.
While the sauce cooks down, cook your pasta in salted water. Once ready, toss the cooked pasta through the sauce.
Serve topped with plenty of grated Parmigiano Reggiano and, if you like a little heat, a spoonful of Calabrian chilli.
WINE PAIRINGS
Vodka pasta has plenty going on—cream, tomato, chilli, the lot. So we’re looking for wines with enough freshness to cut through the richness and enough going on to keep up. Bright whites, lively bubbles and lighter reds with good acid all make very good company. In short: keep it fresh, keep it juicy and save the big, heavy stuff for another night.