Archie Johnson
Course: Main Course Cuisine: Italian Prep Time: 12 minutes Cook Time: 28 minutes Total Time: 48 minutes Calories: 598kcal
Let’s get started!
– Fresh basil, for serving – 8 oz Dried short pasta, such as rigatoni, pipette, or lumache – ¼ cup Loosely packed grated parmigiano-reggiano cheese, plus more for topping – 4 tbsp Unsalted butter – 1 cup Heavy cream, room temperature
– ½ Medium Spanish onion, or another sweet onion | very finely diced – ¼ cup Vodka, or vegetable broth for a non-alcoholic version – 2 tbsp Water – 3 Medium garlic cloves, grated or finely minced – ¼ cup Tomato paste – 1 ½ tsp Calabiran chilli paste
1. Boil a large pot of salted water. 2. Cook 8 oz dried short pasta until just before al dente. Reserve 1 cup pasta water, then drain. 3. In a large skillet, melt 4 tbsp unsalted butter over medium-low heat.
4. Sauté diced onions for 10 minutes until soft and translucent, adding 2 tbsp water to deglaze the pan. 5. Cook for an additional 5-10 minutes, seasoning with salt. 6. Stir in grated garlic and 1 ½ tsp Calabrian chili paste, sauté for 1 minute.
7. Over medium heat, add ¼ cup tomato paste and cook for 2-3 minutes until it darkens to brick-red and starts to stick to the pan. 8. Stir in ¼ cup vodka and simmer for 1-2 minutes until the liquid evaporates.
9. Reduce heat to medium-low, stir in 1 cup heavy cream, and simmer for 5-8 minutes until the sauce thickens and turns bright orange. 10. Season with salt. Add ¼ cup grated Parmigiano-Reggiano cheese and cooked pasta to the sauce.
11. Loosen with reserved pasta water as needed, simmer for 1-2 minutes until the sauce clings to the pasta. 12. Adjust seasoning with salt and pepper. 13. Divide among bowls, top with basil leaves and additional grated cheese if desired.