The star of this Roasted Broccoli and Courgette Pomodoro pasta dish is the vodka-infused tomato sauce.
What does Vodka do to a Tomato Sauce?
Adding vodka enhances the flavours of the tomatoes, and gives the sauce a creamier texture, and as the alcohol evaporates, it leaves behind flavour-enhancing properties without a strong alcohol taste.
Tomatoes are a key component of the Brusco range, offering everything from paste and puree to chopped tomatoes. This recipe uses chopped tomatoes to provide a slightly textured sauce rather than a smooth passata.
Ingredients for Roasted Broccoli Pasta Pomodoro al la Vodka
For the sauce:
- 400g Chopped Tomatoes
- 50g IQF Garlic Puree
- 100g Cooked Onion
- 50g Vodka
- 1 Tbsp IQF Basil
- 2 Tbsp Olive Oil
- 3 Anchovy Fillets (optional)
- Salt & Pepper
To Serve:
- 100g IQF Broccoli
- 100g IQF Roasted Courgette
- 1 Tbsp Olive Oil
- 300g Pasta of your choice
- 50g Nut-Free Pesto
Let’s give it a go!
- To make the sauce, heat the oil in a pan, add the cooked onion and warm through. Add the garlic and anchovy fillets (if using) and cook for 2-3 minutes.
- Add the chopped tomatoes and bring to a simmer.
- Cook for 5-8 minutes until slightly reduced and thickened.
- Stir in the vodka, taste, and adjust the seasoning.
- For the broccoli, toss in oil, salt, and pepper, then roast in a preheated oven for 15 minutes until just cooked and slightly roasted.
- Warm the cooked courgettes in the oven for 5 minutes.
- Cook the pasta according to the instructions.
- To serve, toss the cooked pasta in the sauce, serve in bowls, top with the vegetables, and drizzle with pesto.
- Serve with parmesan if desired.
Tomato harvest season starts in the summer and lasts until September. We work with suppliers worldwide to remain competitive for our customers. Contact our team today to discuss your desired product, origin and volume needs so we can secure a competitive price for you.
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