Pasta Vodka

This pasta sauce comes together very quickly, so prep all sauce ingredients before starting.

Recipe from Brian Lagerstrom.

Ingredients:

• 1 lb. penne, fusilli, or your favorite pasta (save 1 1/2 c. pasta water + a little extra)
• 1/3 c. olive oil
• 1/4 red onion, diced
• 1 tsp. crushed red pepper flakes
• 4 garlic cloves, sliced thinly
• 1-2 TBSP Calabrian chiles, optional
• 1/2 c. (small can) tomato paste
• 1 c. of vodka
• 1/2 c. parmesan cheese, freshly grated
• 1 c. heavy cream
• 1-2 TBSP butter
• Salt to taste
• Sugar to taste
• Basil, chiffonade

Directions:

1. Cook pasta in salted water until al dente.
2. Heat olive oil in a large saucepan or Dutch oven over medium high heat; then add red onion and saute for 30 seconds.
3. Then add the garlic and red pepper chili flakes and toast the chili flakes for a minute or so until the oil starts to take on a reddish hue.
4. Then add the Calabrian chilles, if using.
5. Then add the tomato paste and fry for a few minutes to “bloom” it out.
6. Then deglaze with the vodka for 15 seconds.
7. Then add the heavy cream and bring to simmer for 4-5 minutes.
8. Then add 1 c. of pasta water and stir to combine.
9. Then taste and adjust seasoning with salt and/or sugar.
10. Then add the pasta and cut in the butter and then add an additional 1/2 c. pasta water and toss to combine.
11. Then add about 1/3 of the parmesan cheese and toss to combine and taste and adjust seasoning.
12. Serve topped with parmesan cheese and basil

Pasta Vodka: