The ideal is to use SMALL whole leaves for sauces. By chopping the leaves, you expose more of the oils to the air. Fresh basil is better… and adding it whole too (choose small leaves though)! I know many recipes call for chiffonade or chopped basil but the basil scent and flavor come from the oils. It will boost the flavor of the sauce for sure. I added to the sauce and also as a garnish. Basil leaves– She didn’t have it but she mentioned in her video you should add chopped basil.Red pepper flakes – It gives this dish a kick but if you are not a fan of spicy foods, you can omit it.If you do, make sure to let it evaporate by cooking the sauce a little longer (about 1-2 minutes more). Vodka – Although the original Pasta Alla Vodka has vodka, Gigi skip it on hers because she didn’t have it at home.But if you don’t have it at home, you may use half-and-half or even whole milk but make sure to let it reduce it longer. Heavy cream - It makes the sauce quite creamy and will balance the tomato paste.Tomato paste - Yes, the paste is concentrated, not tomato sauce.It will make this spicy vodka pasta recipe more delish! So I went ahead and added 3 to mine instead of a small garlic clove like hers.
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