Ingredients
p
3 packs ramen noodles
F
For the Sauce:
g
5 –6 garlic cloves
s
2 shallots
t
1 cup tomato purée
c
1 cup cherry tomatoes
C
2 –3 Calabrian chilies
v
½ cup vodka
h
1 ½ cups heavy cream
c
1 ½ cups chicken broth
F
Fresh basil
O
Olive oil
S
Salt
B
Black pepper
F
For Serving:
b
½ ball burrata (per serving)
C
Calabrian chilies (for topping)
r
1 slice rustic bread (per serving)
F
For the Green Oil:
P
Parsley
B
Basil
O
Olive oil
Directions
1
In a large pot, sauté garlic and shallots in olive oil until softened and fragrant.
g
5 –6 garlic cloves
s
2 shallots
O
Olive oil
2
Add tomato purée, cherry tomatoes, crushed Calabrian chilies, and vodka. Stir and let the alcohol cook off for 2–3 minutes.
t
1 cup tomato purée
c
1 cup cherry tomatoes
C
2 –3 Calabrian chilies
v
½ cup vodka
3
Pour in heavy cream and chicken broth, season with salt and pepper, and bring to a gentle simmer.
h
1 ½ cups heavy cream
c
1 ½ cups chicken broth
S
Salt
B
Black pepper
4
Drop in the ramen noodles and cook directly in the sauce until tender, stirring often so they absorb the flavor.
p
3 packs ramen noodles
5
Fold in fresh basil right before serving.
F
Fresh basil
6
Plate the ramen and top with burrata, a drizzle of green oil, extra Calabrian chilies, and a crispy olive oil-fried toast on the side.
b
½ ball burrata (per serving)
C
Calabrian chilies (for topping)
r
1 slice rustic bread (per serving)
7
Serve immediately and enjoy that creamy, spicy, vodka-kissed goodness!
