vodka pasta

publicItalian restaurantLunch Or Dinner speedMedium schedule60minm

Servings: 4

Core Ingredients

2 tbsp kosher salt
16 oz rigatoni
0.5 cup oil
1 yellow onion, finely diced
4 garlic cloves, crushed
4 tsp calabrian chili paste
6 tbsp sundried tomato paste
2 cup tomato puree
0.25 cup vodka
0.75 cup heavy cream
2 oz grated parmesan
black pepper to taste

Extra Ingredients

chopped basil
chopped parsley

Instructions

Heat oil over medium-high heat. Add the onion to the skillet and cook until translucent, about 3-4 minutes.
Add the garlic, Calabrian chilis, and tomato paste to the skillet and cook for 30 seconds or until the garlic is fragrant.
Add the tomato puree to the skillet and stir to combine.
Once the mixture is bubbling, turn the heat to medium low and continue to cook for 30-45 minutes or until the mixture is reduced and thickened to the consistency of tomato paste.
Meanwhile, bring a large pot of water to a boil and season with salt. Add the rigatoni and cook until about 1 minute shy of al dente.
Stir in the vodka and heavy cream. Transfer the par-cooked pasta to the sauce. Add reserved pasta cooking water, 1/4 cup at a time, as necessary until the sauce is glossy and coating the pasta.
Turn off the heat and stir in the parmesan and pecorino cheese. Season the pasta to taste with salt and pepper.

notesNotes

calabrian chilis are ESSENTIAL, sundried tomato paste is also quite deepening. it'll turn out fine without these but if you want the umf you gotta have em.

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