1 onion 250g of fresh Pappardelle 200g of chicken 2 cloves of garlic 50ml of vodka 1 tbsp tomato paste 1 can of peeled tomatoes 3 tbsp of olive oil 150ml of heavy cream Parmigiano to top with Parsley for garnish Salt Pepper
Chicken:
Slice thinly, season with salt and Seat it over medium high heat till it have decent crust and cooked trough. Set aside.
Pasta:
Bring a large pot of water to a boil. Salt the water heavily. Boil the Pappardelle for 2 minutes for al dente. Then drain and set aside.
Sauce:
Add the olive oil to a pan over medium heat, fry the garlic and onion till the onion is transparent. Then add the vodka and let it reduce for a few minutes. Then add the tomato paste and fry on the pan. Then add the peeled tomatoes. Let the sauce reduce for 10 minutes, then blend with an immersion blender and add the heavy cream. Salt and pepper to taste.
Turn off the heat on the pan and add the pasta and the chicken to sauce. Toss for a few minutes to combine. Plate and top with parmigiano reggiano and top with parsley.
