Spicy Cottage Cheese Pasta Alla Vodka

Ingredients

• Salt (For generously salting the pasta water and adjusting seasoning)
• 4 tbsp Extra-virgin olive oil (Divided)
• 2 Shallots (Roughly chopped)
• 2 Garlic cloves (Roughly chopped)
• 1 cup Cherry or grape tomatoes
• 1 tube Tomato paste (A 6-ounce can may be used instead)
• 1 tsp Crushed red pepper
• 0.5 cup Vodka
• 1 lb Mezze rigatoni or other short tubular pasta
• 1 cup Whole-milk cottage cheese (At room temperature; do not use low-fat cottage cheese)
• 1 cup Grated Parmesan (More for serving)
• Black pepper (A few cracks for the sauce, plus more for serving)
• Fresh basil leaves (Torn, for serving)

Steps

1. 1

   Set a large pot of generously salted water over high heat and bring it to a boil.

2. 2

   Meanwhile, heat 2 tablespoons of the olive oil in a large, high-sided stainless-steel skillet over medium-low heat.

3. 3

   Add the chopped shallots and garlic to the skillet. Cook gently, stirring occasionally, until meltingly soft and just slightly bronzed, about 10 minutes.

4. 4

   Increase the heat to medium and add the cherry or grape tomatoes.

5. 5

   Cook the tomatoes, stirring often, until they slump, wrinkle and begin to burst, 5 to 7 minutes. Gently press on them as they soften to encourage them to rupture.

6. 6

   As the tomatoes cook, add the pasta to the boiling water and cook according to the package directions for al dente.

7. 7

   When the pasta is cooked, reserve 2 cups of the pasta water. Drain the pasta, return it to the pot and cover to keep warm.

8. 8

   Once the tomatoes begin to wrinkle and burst, add the tomato paste and crushed red pepper to the skillet.

9. 9

   Cook, stirring frequently, until the tomato paste deepens in color and the pan is slicked with terracotta-colored oil, 4 to 5 minutes.

10. 10

    Deglaze the skillet with the vodka, stirring carefully and scraping up any stuck-on bits from the bottom of the pan.

11. 11

    Simmer the vodka mixture for 1 minute, until it reduces to a jamlike consistency. Transfer the mixture to a food processor and let it cool slightly.

12. 12

    Add the cottage cheese, Parmesan, remaining 2 tablespoons olive oil and a few cracks of black pepper to the food processor.

13. 13

    Blend until completely smooth, stopping once halfway through to scrape down the sides. This may take a few minutes; there should be no chunks remaining.

14. 14

    With the food processor running, slowly drizzle in 1½ cups of the reserved pasta water, adding it about ½ cup at a time, until the sauce is well combined and glossy.

15. 15

    Taste the sauce and adjust the seasoning as necessary.

16. 16

    Transfer the sauce to the pot with the pasta and toss vigorously off the heat.

17. 17

    If desired, loosen the sauce with additional pasta water, adding it 1 tablespoon at a time. Avoid overheating the sauce, as it may curdle.

18. 18

    Serve topped with additional black pepper and Parmesan, and garnish with torn basil leaves.

Notes

Use whole-milk cottage cheese at room temperature. For a smooth, stable sauce, blend the cottage cheese thoroughly, add warm pasta water gradually, and toss the pasta with the sauce off heat to help prevent curdling.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• spicy
• stovetop
• quick meal
• high-protein