Tipsy Spiral Noodles with Feta and Basil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spiral pasta
- 1 small shallot (s)
- 1 small clove garlic
- 4 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 cl double grain
- 200 ml whipped cream
- 1 teaspoon, heaped red pepper
- salt and pepper
- 100 g feta cheese
- 40 g butter
- 50 g parmesan, freshly rated
- 4 sprigs fresh basil
Print Recipe
Pin Recipe Instructions
- Cook the spiral noodles al dente according to the instructions. Finely chop the shallot and garlic. Heat the oil in a large pan and simmer both in it over a medium heat until translucent.
- Add the tomato paste and roast for about 5 minutes, stirring occasionally, until the paste is brick-red and starts to caramelize. Add the Doppelkorn, vodka or cognac and reduce for 2 minutes while stirring constantly so that the alcohol evaporates. Add the cream, the red pepper crushed in a mortar and the crumbled feta and mix well. Season to taste with salt and pepper.
- Drain the spiral noodles, which have now been cooked firm to the bite. Collect 1 cup of pasta water. Add the spiral noodles to the sauce and stir with the butter and pasta water over a low heat for about 2 minutes. Bring to the boil again briefly and season with salt and pepper. Serve sprinkled with basil and parmesan.
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