Pasta with Vodka Sauce
Why we love it:
- 1 Shallot
- 2 cloves Garlic
- 3 Tablespoons Unsalted Butter (divided)
- 1 Tablespoon Kosher Salt (divided)
- 1⁄2 cup Tomato Paste
- 1⁄2 teaspoon Red Pepper Flakes
- 2 Tablespoons Vodka
- 1 head Cauliflower
- 1⁄2 pound Broccoli
- 2 Carrots
- 1 pound Rigatoni Pasta (or other shape such as penne or orecchiette)
- 1⁄2 cup Heavy Cream
- 1⁄2 cup Parmesan Cheese (freshly grated, divided)
1. BRING A LARGE POT OF WATER TO A BOIL
Salt it generously so it tastes like the ocean.
2. SHALLOT + GARLIC
Mince both the shallot and garlic.
In a large skillet over medium heat, melt 2 ½ Tablespoons of butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
5. STEAM VEGGIES
Chop the cauliflower, broccoli and carrot. Set up in a steamer basket and steam for about 6 minutes or until tender. Toss with remaining butter and a pinch of salt to taste.
6. COOK PASTA
Boil pasta until al dente; follow the package instructions. Reserve 2 cups of pasta water before draining.
Return sauce to medium heat and add ¼ cup pasta water and heavy cream, stirring to combine. Add ½ 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 is looking dry. Season with salt if needed.
Serve with more parmesan on top to taste and steamed veggies on the side.