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Pasta with a Tomato Vodka Cream Sauce Recipe


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     Pasta with a Tomato Vodka Cream Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   (serves 4)

1 1/2 tbsp kosher salt
2 tbsp unsalted butter
2 tbsp olive oil
1 small (2 tbsp) shallot, grated
1 garlic clove, grated
1 - 6 oz can of tomato paste
1/4 cup vodka
1/2 cup heavy cream
1 lb dry Fusilli col Buco pasta or your favorite pasta
1 cup grated Parmesan cheese - additional
kosher salt
chili flakes

Bring a large pot of water (16 cups) to a boil. Once the water begins to boil, add 1 1/2 tbsp of kosher salt and stir. While the water is coming to boil, heat the butter and olive oil in a skillet on medium-high heat. Add the shallot and garlic and fry until the garlic starts to brown. Add the tomato paste and fry until it begins to caramelize, approximately 5 minutes. Stirring continuously, add the vodka and cook until most has evaporated. Pour the cream into a medium bowl. Add a tbsp at a time of the hot tomato paste to the cream, whisking to incorporate. Continue in this manner until the cream is warm. Add all of the contents of the bowl back to the skillet and stir with a whisk to combine. Reduce the heat too low. Continue to simmer, stirring occasionally, while the pasta cooks. If the sauce looks like it is browning or cooking too aggressively, remove from the heat.
Add the dry pasta to the boiling water and cook until al dente. Once the paste is cooked, reserve 1 cup of pasta water, and drain the rest. Add the pasta to the skillet and toss with the tomato cream sauce. Add a 1/4 cup of pasta water at a time too thin out the cream sauce, until you get a desired consistency. Add 1 cup of grated Parmesan cheese and toss. Season with salt and chili flakes. Serve with additional Parmesan. Serve warm. Best eaten immediately. Does not keep well.

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