Cheese And Vodka Sauce: Perfect Pasta Pairings

Vodka sauce is a staple of Italian-American cuisine, and its unique flavour comes from a combination of tomatoes, vodka, herbs, and cream. The vodka enhances the fruity aroma of the sauce and adds a subtle heat that balances out the richness of the other ingredients. When it comes to choosing the right cheese to pair with vodka sauce, Parmesan is a popular choice, as its nutty, savoury flavour complements the other ingredients well. However, other cheeses such as mozzarella, provolone, fontina, and fresh mozzarella balls can also be used to add a creamy texture and extra flavour to the dish.

Parmesan

The amount of Parmesan used in a vodka pasta sauce can vary depending on taste, but typically, recipes call for around 1/4 to 3/4 of a cup of grated Parmesan. It is usually added towards the end of cooking, stirred into the sauce until melted and combined.

In addition to its flavour, Parmesan also has a thickening effect on the sauce. This is due to the protein and fat content of the cheese. When melted, these components help to create a smooth, creamy texture.

When choosing Parmesan to use in a vodka pasta sauce, it is important to consider the quality of the cheese. As a key ingredient, the flavour of the Parmesan will impact the overall taste of the dish. It is worth investing in a good quality Parmesan, such as Parmigiano-Reggiano, to enhance the flavour of the sauce.

Overall, Parmesan is an essential component of a delicious vodka pasta sauce. Its sharp, nutty flavour, thickening properties, and ability to enhance other ingredients make it a key contributor to the signature taste and texture of this dish.

Mozzarella

To make the most of mozzarella in your pasta with vodka sauce, here are some tips and instructions:

Choosing the Right Mozzarella

For the best flavour and texture, it is recommended to use fresh mozzarella cheese. Look for mozzarella that is soft, white, and slightly springy. You can find fresh mozzarella in blocks or balls, and it is often packed in water or brine to keep it moist. Avoid pre-shredded or low-moisture mozzarella as it may not melt as smoothly and can have a tougher texture.

Preparing the Mozzarella

Before adding the mozzarella to your pasta, it is essential to shred or dice it into small pieces. This will help the cheese melt evenly and incorporate well into the sauce. If you are using fresh mozzarella, make sure to pat it dry with a paper towel before shredding to remove any excess moisture.

Adding Mozzarella to the Vodka Sauce

When your vodka sauce is almost ready, it's time to add the mozzarella. First, taste the sauce and adjust the seasoning with salt and pepper if needed. Then, gradually add the shredded mozzarella to the sauce, stirring continuously until the cheese is fully melted and combined. If your sauce becomes too thick, you can add a small amount of pasta cooking water to adjust the consistency.

Combining the Pasta and Sauce

Once your vodka sauce is ready, it's time to add the cooked pasta. Combine the pasta and sauce in a large pot or skillet over medium heat. Toss the pasta gently to coat it evenly with the sauce. If needed, add a little more pasta cooking water to create a creamy consistency. Continue cooking for a few minutes, stirring frequently, to allow the flavours to meld.

Serving the Dish

Serve the pasta with vodka sauce immediately while it's still hot. Top the dish with some freshly grated Parmesan cheese and chopped fresh basil for added flavour and texture. You can also add extra virgin olive oil and red pepper flakes to taste. Enjoy your delicious and cheesy pasta!

Pancetta

The flavour of pancetta is similar to bacon, but with a deeper flavour of pork. This is because, unlike bacon, pancetta is not smoked. Pancetta is dry-cured and fully aged, so it can be eaten raw. However, it can also be cooked in a pan like bacon, or used to add flavour to a vinaigrette.

There are two basic types of pancetta: arrotolata ('rolled') and stesa ('flat'). The rolled type is typical of northern Italy, while the flattened type is typical of central and southern Italy. Pancetta affumicata is a version of pancetta that is salt-cured and smoked, similar to bacon.

To make the sauce, start by sauteing garlic, butter, and tomato puree. Then, add in the vodka and let the mixture simmer for about 10 minutes. Next, stir in the cream, parmesan cheese, salt, and pepper. Finally, toss the cooked pasta with the sauce and garnish with parmesan cheese, red chilli flakes, and parsley.

Basil

The basil used in pasta alla vodka is usually fresh, with some recipes specifying that it should be coarsely or roughly chopped. However, dried basil can also be used, as can basil pesto, which adds a vibrant layer of flavour and richness to the sauce.

The quantity of basil used in pasta alla vodka varies depending on the recipe and personal preference. Some recipes call for just a sprinkling of basil, while others use up to a cup of chopped basil.

In addition to its flavour and aromatic qualities, basil also has some health benefits. It is a good source of vitamins and minerals, including vitamin K, vitamin A, and iron. Basil also has anti-inflammatory and antibacterial properties.

Red pepper flakes

To incorporate red pepper flakes into your vodka sauce, you'll first need to sauté some garlic and onion in a pan. Then, add the red pepper flakes and cook for a further 3-4 minutes. Next, add the vodka, tomato paste, and any other ingredients your recipe requires. Simmer the sauce until the liquid has cooked off, and then stir in the cream and cheese. Blend the sauce until smooth, and then serve it over your cooked pasta.

If you're making a large batch, you can store leftover vodka sauce in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze it for up to a month.

Frequently asked questions