Hi everyone! Thank you so much for your feedback 🙂
1 lb shell pasta + 1 cup starchy cooking liquid
1/2 cup olive oil
1 small red onion, diced (about 1 cup) 1 shallot, white or yellow onion work, too!
2 cloves garlic, minced the best garlic chopper!
1/2 cup tomato paste
2 tbsp vodka See Note 1 for substitutions
1 cup heavy cream
2 tsp red pepper flakes (or to taste)
2 tbsp butter
1/2 cup Parmesan cheese + more to taste
sea salt and pepper, to taste
chopped basil, to taste
Cook pasta to al dente according to package instructions. Reserve 1 cup of the cooking liquid before draining (you may not need all of this, but I always reserve 1 cup).
While pasta is cooking, over medium heat, add olive oil to a large pan. When oil is hot, add onion. Cook for 2-3 minutes, then add garlic and cook 1 minute more. Stir often so garlic doesn’t burn.
Add tomato paste and cook for 2-3 minutes, stirring often. Tomato paste will turn a slightly darker color.
Add vodka (if using) and cook for 1 minute. To make this dish without vodka simply omit this step OR use one of the substitutions listed in Note 1.
Add heavy cream and red pepper flakes. Cook for 1-2 minutes, stirring often until sauce thickens (it will thicken up quickly!).
Add in your pasta, 1/2 cup of pasta water and butter. Stir, stir, stir until butter is “melted and saucy” according to Gigi! 🙂 Make sure the pasta is completely coated in the sauce. Add a little more pasta water if sauce seems too thick.
Stir in Parmesan cheese. Taste and season with salt and pepper if needed. Sprinkle with basil and serve immediately.
by LordFarquuad32
4 Comments
I personally prefer flat parsley but other then that it looks perfect to me. Can you share the recipe?
1 lb shell pasta + 1 cup starchy cooking liquid
1/2 cup olive oil
1 small red onion, diced (about 1 cup) 1 shallot, white or yellow onion work, too!
2 cloves garlic, minced the best garlic chopper!
1/2 cup tomato paste
2 tbsp vodka See Note 1 for substitutions
1 cup heavy cream
2 tsp red pepper flakes (or to taste)
2 tbsp butter
1/2 cup Parmesan cheese + more to taste
sea salt and pepper, to taste
chopped basil, to taste
Cook pasta to al dente according to package instructions. Reserve 1 cup of the cooking liquid before draining (you may not need all of this, but I always reserve 1 cup).
While pasta is cooking, over medium heat, add olive oil to a large pan. When oil is hot, add onion. Cook for 2-3 minutes, then add garlic and cook 1 minute more. Stir often so garlic doesn’t burn.
Add tomato paste and cook for 2-3 minutes, stirring often. Tomato paste will turn a slightly darker color.
Add vodka (if using) and cook for 1 minute. To make this dish without vodka simply omit this step OR use one of the substitutions listed in Note 1.
Add heavy cream and red pepper flakes. Cook for 1-2 minutes, stirring often until sauce thickens (it will thicken up quickly!).
Add in your pasta, 1/2 cup of pasta water and butter. Stir, stir, stir until butter is “melted and saucy” according to Gigi! 🙂 Make sure the pasta is completely coated in the sauce. Add a little more pasta water if sauce seems too thick.
Stir in Parmesan cheese. Taste and season with salt and pepper if needed. Sprinkle with basil and serve immediately.
My only suggestions (of course not sure if you do this already) but salt your pasta water, and I always cook till like 2-3 minutes under Al dente via the box and then transfer the pasta directly from the pot of water to the sauce pan (you get a good amount of pasta water and don’t have to risk not having enough since you have the entire pot) and let the pasta finish cooking for a minute or two in the sauce 🙂 looks frickin delicious. Enjoy!!
Looks amazing