Serves 1
Directions
- 1Bring a large pot of water to a boil.
- 2Add about 1 tablespoon of Kosher salt to the boiling water.
- 3Cook the pasta according to the package instructions until al dente.
- 4Drain the pasta, reserving 1 cup of the pasta cooking water.
- 5In a large skillet over medium heat, add the olive oil, shallots, and minced garlic.
- 6Sauté for 1 minute.
- 7Stir in the red pepper flakes.
- 8Mix in the tomato paste.
- 9Add the vodka.
- 10Let the vodka cook for 30-60 seconds to allow the alcohol to evaporate.
- 11Pour in the heavy cream.
- 12Add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper.
- 13Stir well and reduce the heat to low.
- 14Once the pasta is al dente, add it to the skillet.
- 15Increase the heat to medium.
- 16Add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water.
- 17Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
- 18Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
- 19Serve the pasta in bowls.
- 20Sprinkle with chopped parsley.
- 21Top with a piece of burrata.
- 22Garnish with additional red pepper flakes.
- 23Drizzle with a bit more olive oil.
- 24Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
Ingredients
- 8 ounces pasta
- 1 cup heavy cream
- 0.75 cup Parmigiano Reggiano, grated
- 1.5 tablespoons tomato paste
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1.5 ounces vodka
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- Kosher salt, to taste
- 4 tablespoons olive oil or unsalted butter
- 2 tablespoons fresh parsley, chopped
- Burrata cheese
- red pepper flakes, for garnish
- olive oil, for serving drizzle
Equipment
large potlarge skillet
Tips
- Reduce red pepper flakes if you prefer less spicy.
- Parmesan cheese can be used as a substitute if Parmigiano Reggiano is not available.
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