PENNE A LA VODKA
Creamy and delicious sauce tossed with rigatoni - the ultimate comfort food. Be sure to use a large tube-style pasta to capture every last silky drop of the vodka sauce.
Provided by Lori Loucas @jostlori
Categories Pasta
Number Of Ingredients 11
Steps:
- Melt the butter In a large skillet over medium heat. Add the shallot and garlic and saute until softened, 4 to 5 minutes.
- Add the tomato paste and red pepper flakes and cook, stirring frequently, until the tomato paste has coated the shallots and garlic and is beginning to darken, about 5 minutes. Add the vodka and stir, scraping up any browned bits from the bottom. Remove from heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. RESERVE 2 cups of pasta water before draining.
- Return sauce to medium heat and add just 1/4 cup of the reserved pasta water and the heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta.
- Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce looks too dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
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