Difficulty Level: Easy
Total Time: 45 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. penne pasta
1/4 cup extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
1 pint cherry tomatoes
1 tsp. sea salt
2 tbsp. tomato paste
1/4 cup vodka
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup (roughly) Ciliegine mozzarella, torn
2 tbsp. basil chiffonade
Pasta water as needed
Directions:
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 cherry tomatoes, sea salt and remaining olive oil. Sauté over medium heat until the tomatoes begin to soften and burst. Remove a few spoonfuls and set aside (you'll use these to top the pasta with).
Add the tomato paste to the pan with the burst cherry tomatoes.
Deglaze with 1/4 cup of vodka. 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.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the pan along with the vodka sauce and 1/4 cup pasta water. Toss on medium heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with the burst tomatoes, mozzarella and basil chiffonade.
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