Spicy Vodka Pasta

Ingredients

• 12 oz dried pasta (Cook until just shy of al dente; rigatoni or another short pasta works well.)
• 1 tbsp olive oil (For cooking the shallot.)
• 2 tbsp unsalted butter (Use 1 tablespoon for sautéing and 1 tablespoon to finish the sauce.)
• 1 large shallot (Finely diced.)
• kosher salt (A pinch for the shallot, plus generously for the pasta water and more to taste.)
• 1 tsp red pepper flakes (Adjust to taste for the desired level of heat.)
• 6 oz tomato paste (Cook until it deepens to a darker red.)
• 3 cloves garlic (Finely minced or grated.)
• 0.5 cup vodka (Dry white wine may be substituted, as mentioned in the source.)
• 1 cup heavy cream (Pour into the tomato mixture and simmer briefly until cohesive.)
• 1 cup Parmesan cheese (Freshly grated; divided between the sauce and finishing, if desired.)
• 0.25 cup fresh basil (Torn or thinly sliced, for finishing.)
• black pepper (Freshly ground, to taste.)
• 1 cup reserved pasta water (Reserve before draining; add splashes as needed to loosen and emulsify the sauce.)

Steps

1. 1

   Finely dice the shallot. Freshly grate the Parmesan and set it aside. Pick and tear or thinly slice the basil for finishing.

2. 2

   Bring a large pot of water to a boil. Salt the water generously so it is well seasoned.

3. 3

   While the water heats, place a large skillet over low heat. Add the olive oil and 1 tablespoon of the butter, and let the butter melt without browning.

4. 4

   Add the diced shallot and a pinch of salt to the skillet. Cook slowly over low heat, stirring occasionally, until the shallot is very soft and translucent, about 6 to 8 minutes. It should be tender rather than deeply browned.

5. 5

   Add the pasta to the boiling salted water and cook according to the package directions until it is just shy of al dente. Before draining, reserve at least 1 cup of the starchy pasta water.

6. 6

   Return to the skillet and stir in the red pepper flakes. Cook for about 30 seconds, until fragrant.

7. 7

   Add the tomato paste. Stir continuously and cook for 3 to 5 minutes, until the paste darkens to a deeper red and begins to look glossy. This caramelization develops the sauce's flavor.

8. 8

   Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.

9. 9

   Pour in the vodka. Stir and scrape the bottom of the skillet to loosen any flavorful browned bits. Simmer for 2 to 3 minutes, until the sharp alcohol smell has mostly cooked off. Dry white wine can be used instead, as noted in the source.

10. 10

    Pour in the heavy cream and stir until it is fully incorporated into the tomato mixture. Let the sauce gently simmer for 2 to 4 minutes, until smooth and slightly thickened; avoid a hard boil.

11. 11

    Add the drained pasta to the skillet. Pour in a few splashes of reserved pasta water and toss continuously so the sauce coats every piece. Add more pasta water as needed until the sauce is loose, smooth, and glossy.

12. 12

    Add the remaining 1 tablespoon of butter and toss until melted and emulsified into the sauce. The pasta should be fully al dente after finishing in the skillet.

13. 13

    Remove the skillet from the heat. Add the freshly grated Parmesan and another splash of pasta water. Toss vigorously until the cheese melts into a silky sauce rather than clumping.

14. 14

    Finish with the fresh basil and freshly ground black pepper. Taste and adjust the salt and red pepper flakes.

15. 15

    Serve immediately, garnished with additional Parmesan, basil, and red pepper flakes if desired.

Notes

The source did not provide exact quantities; ingredient amounts are practical estimates for four servings. Reserve pasta water before draining because it is essential for loosening and emulsifying the sauce. Serve immediately for the glossiest texture. Vodka may be replaced with dry white wine, according to the transcript.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• spicy
• stovetop
• comfort food
• quick dinner