Spaghetti in Tomato-Vodka Sauce
Spaghetti cooked al dente served in a creamy tomato-vodka sauce enriched with QimiQ Classic, garlic, onion, peperoni and finished with vodka and brandy.
Ingredients
| 400 g | Spaghetti | |
| 1 tbsp | 15 ml | Olive oil |
| 250 g | QimiQ Classic, chilled | |
| 2 | Garlic clove(s), finely chopped | |
| 1 | Onion(s), finely chopped | |
| 50 g | Butter | |
| 1 | Peperoni, finely chopped | |
| 3 tbsp | 45 ml | Tomato paste |
| 250 ml | Clear vegetable stock | |
| — | Salt and pepper | |
| — | Basil | |
| — | Oregano | |
| 3 tbsp | 45 ml | Vodka |
| 2 tbsp | 30 ml | Brandy, chilled |
Instructions
- Cook the spaghetti al dente in salt water with the olive oil.
- For the sauce, fry the garlic and onion in the butter until soft.
- Add the pepperoni and tomato puree. Douse with the stock, season to taste and bring to the boil. Reduce heat.
- Finish with the cold QimiQ Classic.
- Add the vodka and cognac and serve with the cooked spaghetti.