Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 3-4 servings
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
3/4 lb. fusilli
2 cups whole milk mozzarella, shredded
1/3 cup Parmigiano Reggiano, finely grated
1/2 tsp. salt
1/2 cup stracciatella
1/4 cup panko breadcrumbs, toasted
Basil for garnish
Preheat oven to 375°F and bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Cook the pasta for half of the suggested cooking time (it will continue to cook in the oven, so you don’t want it to become soggy and overcooked). Reserve 1/4 cup pasta water
In a large mixing bowl, add the partially-cooked pasta along with the vodka sauce and pasta water. Mix until combined. Add the shredded mozzarella, Parmigiano and salt to taste. Mix again and then pour into a baking dish.
Bake in the oven for 15 minutes. Remove and top with the toasted breadcrumbs, stracciatella and basil.