Ingredients
o
4 tbsp olive oil or unsalted butter
s
1 small shallot, chopped
g
3 garlic cloves, minced
r
1 tsp red pepper flakes (reduce for less heat)
d
1 ½ tbsp double concentrated tomato paste
t
1 ½ oz (3 tbsp) vodka
g
1 cup (140g) ditalini pasta
m
1 ½ cups (360ml) water or vegetable stock
f
1 sprig fresh basil
K
Kosher salt, to taste
f
2 tsp freshly ground black pepper
m
½ cup (120ml) heavy cream
g
½ cup (50g) grated Parmigiano Reggiano
F
For serving:
A
Additional grated Parmigiano Reggiano
F
6 Fresh mozzarella pearls, about per serving
E
Extra red pepper flakes (optional)
F
Fresh chopped parsley
Directions
1
Place a large skillet over medium heat. Add the olive oil, chopped shallot, and sauté for 1-2 minutes until softened.
2
Add the minced garlic and red pepper flakes, and sauté for 30-60 seconds until fragrant.
3
Stir in the tomato paste and cook for 1 minute. Pour in the vodka and cook for another 30-60 seconds to allow the alcohol to cook off.
4
Add the Ditalini and stir to coat in the sauce for 2-3 minutes.
5
Pour in the water or vegetable stock, season with salt and black pepper, and add the basil sprig (make sure it’s submerged). Cover with a lid and cook over medium heat, stirring often, until the pasta is al dente and most of the liquid has reduced, about 8-10 minutes.
6
Remove and discard the basil sprig. Lower the heat, stir in the heavy cream, and cook for another 2-3 minutes until the sauce is creamy and coats the pasta. For a thicker sauce, let it cook a bit longer (for a looser sauce, add a splash of water or stock).
7
Stir in ¼ cup of the grated Parmigiano Reggiano and mix well.
8
Serve the pasta in bowls. Top with mozzarella pearls, extra red pepper flakes (if using), more grated Parmigiano Reggiano, and a sprinkle of chopped parsley. Enjoy immediately.
