Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. Colvita Pennoni Lisci
2 tbsp. Colavita extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
14 oz. Colavita cherry tomatoes
2 tbsp. Colavita tomato paste
1/2 tsp. salt
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
2 tbsp. Italian parsley, finely chopped
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, tomato paste and salt to the pan. Stir and let sit on medium heat for 2-3 minutes until the tomatoes soften. Stir in the Calabrian hot chili pepper spread.
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.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup 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 parsley and Parmigiano