Pasta alla Romanoff
Pennette alla Romanoff is an Italian classic. If you don’t have pennette (these are penne with a narrower diameter), in reality, any type of short pasta will do, even ravioli or linguini.
Here, I have used tortiglioni, a type of curly pasta that goes well with different sauces. However, the real highlight of this dish is the Romanoff sauce, made with pink sauce (tomato sauce and soy cream) and a shooter of vodka.
No worries, the alcohol contained in the vodka will evaporate with cooking: it’s safe for kids to eat!
On top of this, pasta alla Romanoff is super quick to make, and the taste is mouthwatering!
- 180 grams of short pasta
- Pinch of rock salt, for boiling
- 1 yellow onion
- Handful fresh parsley
- 1 tablespoon olive oil
- 10-12 small plum tomatoes
- 2 cups tomato sauce
- 1/4 cup soy cream
- 1 vodka shooter
- 1/2 teaspoon vegetable powder
- 1 green onion
- Pinch of pepper
Cook the pasta in abundant salted water, according to the instructions in the box. Finely chop the onion and fresh parsley. Transfer in a saucepan with a little olive oil and heat to low. Sprinkle with the vegetable powder and cook for a couple of minutes, until the onion is soft.
Rinse and halve the plum tomatoes. Rince and dice the green onion and set aside. Add the tomatoes to the saucepan, and sautée with the onion for a couple of minutes. Add the tomato sauce, the white parts of the green onion, the soy sauce, pepper and the vodka. Cook for 5 minutes, stirring occasionally. You will obtain a thick pink sauce. Let it cook on a low heat until the pasta is al dente.
Drain the pasta and put it back to the cooking pan you used for boiling it. Pour the pink sauce in it and stir well, on a low heat. Turn the heat off and let the pasta rest for a few minutes. Sprinkle with fresh green onion and serve.