Vodka Pasta (No Vodka)

Ingredients

• 1 lb pasta (penne or rigatoni recommended)
• 2 tbsp olive oil
• 1 shallot (finely minced)
• 3 garlic (cloves, minced)
• 0.5 cup tomato paste
• 1 tsp red chili flakes (adjust to spice preference)
• 0.75 cup heavy cream
• 0.5 cup parmesan cheese (freshly grated)
• pasta water (reserved from boiling pasta)
• fresh basil (for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced shallot and sauté until translucent, about 2-3 minutes.

3. 3

   Add the minced garlic and red chili flakes, cooking for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 3-5 minutes, stirring frequently, until it turns a deep, dark red color and begins to caramelize.

5. 5

   Lower the heat and pour in the heavy cream. Stir until the sauce is smooth and combined.

6. 6

   Add the grated parmesan cheese and a splash of reserved pasta water to the sauce, stirring until the cheese is melted and the sauce reaches a silky consistency.

7. 7

   Toss the cooked pasta directly into the sauce, adding more pasta water if needed to coat the noodles evenly.

8. 8

   Serve immediately, garnished with fresh basil and extra parmesan if desired.

Notes

The key to this recipe is caramelizing the tomato paste; don't rush this step as it provides the depth of flavor usually provided by the vodka. If you prefer a thinner sauce, add more pasta water a tablespoon at a time.

Nutrition per serving

• main
• pasta
• vegetarian
• dinner
• italian-american
• comfort food