- 400g Pasta ribbons
- 50g butter
- 100ml single cream
- 1glass of Vodka
- 55g jar Spherika Herring Pearls
- Cayenne pepper
- Salt, pepper and nutmeg
- Heat cream in a pan over a low heat, pour vodka little by little and add a pinch of sugar, salt, pepper and nutmeg. Stir continuously. Sprinkle with cayenne pepper and set aside.
- Cook pasta with plenty of salted water and a teaspoon of butter. When pasta is cooked “al dente”, serve in a preheated dish.
- Mix with the vodka sauce and add Spherika Herring Pearls to taste. Stir carefully and serve at once.