Truffle Vodka Tagliatelle with Crispy Chilli Pangrattato 

Our take on vodka pasta pairs silky ribbons of tagliatelle with a creamy tomato and truffle sauce, finished with a crunchy chilli pangrattato topping. Rich, comforting and surprisingly easy to make, it's a dish that feels a little special without the extra effort.

SERVES

4

PREP TIME

15 mins

COOKING TIME

25 mins

TOTAL TIME

40 mins

Ingredients

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For the pasta

•    400g tagliatelle
•    2 tbsp olive oil 
•    1 brown onion, finely diced 
•    3 garlic cloves, finely chopped 
•    2 tbsp tomato paste 
•    60ml vodka 
•    400g crushed tomatoes 
•    250ml thickened cream 
•    1 tbsp truffle paste 
•    60g finely grated parmesan 
•    Sea salt and black pepper 

For the pangrattato
•    1 cup fresh breadcrumbs 
•    1 tbsp olive oil 
•    1 tsp chilli flakes 
•    Zest of 1 lemon

To serve
•    Extra parmesan 
•    Fresh basil leaves 

Method

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1

Cook the tagliatelle in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.

2

Meanwhile, heat olive oil in the Essteele Eternita Sauteuse over medium heat. Add breadcrumbs and chilli flakes and cook until golden and crisp. Stir through lemon zest and set aside.

3

In the same pan, sauté onion until softened. Add garlic and tomato paste and cook for 2 minutes until deeply fragrant.

4

Carefully add the vodka and simmer for 1 minute.

5

Stir in crushed tomatoes and cook for 10 minutes.

6

Add cream, truffle paste and parmesan, stirring until silky and smooth.

7

Add the cooked tagliatelle, tossing with a splash of reserved pasta water until glossy and perfectly coated.

8

Season generously and divide between bowls.

9

Top with crispy chilli pangrattato, extra parmesan and fresh basil.

Minimax Tip

The wide base and gently sloped sides of the Essteele Eternita Sauteuse make it ideal for emulsifying pasta sauces, creating that restaurant-quality glossy finish every time.

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The Cookware Behind the Recipe

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Featured Collection

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Winter Cooking Favourites

Seasonal Edit

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As the days grow shorter and the temperatures drop, it's time for the dishes that make winter worth savouring. From perfectly roasted vegetables and succulent Sunday roasts to slow-cooked stews and bubbling one-pot classics, discover everything you need to turn cold nights into something to look forward to.

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