Directions
- 1Bring a large pot of water to a boil. Add about 1 tablespoon of Kosher salt. Cook the pasta according to the package instructions until al dente. Drain, reserving 1 cup of the pasta cooking water.
- 2In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
- 3Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
- 4Pour in the heavy cream and add 1/4 cup of grated Parmigiano Reggiano, along with a pinch of salt and the black pepper. Stir well and reduce the heat to low.
- 5Once the pasta is al dente, add it to the skillet. Increase the heat to medium and add the remaining Parmigiano Reggiano and about 1/4 cup of the reserved pasta water. Stir everything together, adding more pasta water if necessary, until the pasta is well-coated with a creamy sauce.
- 6Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes.
- 7Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
Ingredients
- 8 ounces pasta (Tortiglioni or Rigatoni)
- 1 cup heavy cream
- 0.75 cup Parmigiano Reggiano
- 1.5 tablespoons tomato paste
- 2 shallots
- 4 cloves garlic
- 1.5 ounces vodka
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- 1 tablespoon kosher salt
- 4 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 burrata cheese
- 1 red pepper flakes
- 1 olive oil
Equipment
mortar and pestleknifecutting boardlarge skilletlarge pot
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