Difficulty Level: Easy
Cook Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. Ditalini or other short pasta
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1 tbsp. crushed Calabrian chili pepper
1/2 tsp. salt
1/4 cup vodka
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
Parsley for garnish
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 tomato paste, crushed Calabrian chili and salt 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 grated Parmigiano.
Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
Add the pasta to a large sauté pan along with the spicy vodka sauce and 1/4 cup of pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Top with more grated Parmigiano and parsley..
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