Pasta Romanov
Pasta Romanov is a quick pink cream pasta finished with vodka and caviar, ready in about 15 minutes. The sauce is only melted mascarpone tinted with a little tomato purée, so the work is in restraint: gentle heat, a measured splash of vodka, and fish roe added at the end. Lumpfish roe works well if caviar is out of reach. A squeeze of lemon cuts the richness of the cheese.
Instructions
Bring a pot of salted water to a boil, add the pasta, and cook it until it is al dente, tender but with a slight bite at the center. Drain it well.
While the pasta cooks, warm the mascarpone gently in a pan until it melts. Keep the heat low, because overheating will spoil the texture of the cheese.
Stir a little tomato purée into the melted cheese until the sauce turns a salmon pink. Add it a bit at a time so you can stop at the shade you want.
Pour in a slug of vodka, about a couple of tablespoons, and stir it through the sauce.
Stir the caviar into the sauce, then add the drained pasta and toss until every strand is coated.
Cut the lemon into wedges. Plate the pasta and garnish with the lemon and a teaspoon or two of caviar on top.
Serve straight away with champagne or a crisp white wine.
Make it personal.
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