Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Cherry Tomato Mezze Maniche alla Vodka:
1/2 lb. mezze maniche
2 tbsp. butter
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
2 tbsp. tomato paste
14 oz. cherry tomatoes (I used canned cherry tomatoes)
1/2 tsp. salt
1/4 tsp. crushed red chili flakes
1/4 cup vodka
1/2 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
1/2 cup lemon-garlic panko breadcrumbs
1 tbsp. parsley, finely chopped
Pasta water as needed
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Cherry Tomato Mezze Maniche alla Vodka:
Bring a large pot of water to a boil.
Meanwhile, heat the butter and 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.
Stir in the tomato paste and then add the cherry tomatoes, salt and crushed red chili flakes. Stir and let simmer over medium-low heat for about 5 minutes until the tomatoes are soft and can be crushed with the back of a stirring spoon.
Add 1/4 cup of vodka to deglaze the pan. Stir and let simmer for a further 5 minutes.
Remove from heat and stir in the heavy cream and grated Parmigiano.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.
Add the pasta to the sauté pan along with the spicy vodka sauce. Toss on medium-high heat until the pasta is fully coated in the sauce. Add pasta water as needed, 1/4 cup at a time.
Plate and top with breadcrumbs and parsley.