Fingerlings + Vodka Sauce

w sautéed spinach

This recipe is the combination of so many things i’ve come to love and appreciate recently; the simplicity of a cooked potato, the velvety richness of a vodka sauce, and the perfection of a cipollini onion (as hard as they are to peel). You can also watch me make this here!

Ingredients

• 1 ½ lbs fingerling potatoes

• 4 tbsp olive oil

• 8 cipollini onions, quartered

• 1 tsp smoked pimenton

• 5 tbsp tomato paste

• ¼ cup vodka

• ½ cup heavy cream

• 4 cups fresh spinach

• 2 cloves garlic

• 1 tsp chili flake

• Salt + BP

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Instructions

Boil Potatoes

1. Place potatoes in a pot of heavily salted cold water and bring to a boil.

2. Cook on a low simmer until fork-tender, about 12-15 minutes. Drain and set aside.

Make Vodka Sauce

1. In a large pan over medium heat, warm 2 tbsp olive oil.

2. Add cipollinis and cook until softened, about 4 minutes.

3. Add tomato paste and pimenton, cook until it darkens slightly, 3-5 minutes.

4. Pour in vodka and let it cook off for a minute, scraping up any browned bits.

5. Reduce heat to low and stir in heavy cream. Let the sauce simmer gently for 2-3 minutes until smooth.

6. Season with salt and black pepper to taste, and keep warm.

   

Sauté Spinach

1. In a pot over medium heat, warm 2 tbsp oil.

2. Add garlic and chili flake and bloom. Add spinach and cook, stirring, until just wilted, about 2-3 minutes.

3. Season with a pinch of salt and lemon zest for a fresh finish.

Serve

1. Add the boiled potatoes to the vodka sauce, tossing to coat.

2. Stir in the sautéed spinach and adjust seasoning as needed.

3. Serve warm, garnished with Parmesan and black pepper.