Ingredients
p
8 ounces pasta (Tortiglioni or Rigatoni recommended)
h
1 cup heavy cream
P
¾ cup Parmigiano Reggiano (reserve some for garnish), grated
t
1 ½ tablespoons tomato paste
s
1 shallots, finely chopped
g
3 - 4 cloves garlic, minced (or less if preferred)
v
1 ½ ounces vodka
r
2 teaspoons red pepper flakes (reduce if you prefer less spicy)
b
2 teaspoons black pepper
K
Kosher salt, to taste
o
4 tablespoons olive oil or unsalted butter
F
For Serving
f
2 tablespoons fresh parsley, chopped (or chives as an alternative)
B
Burrata cheese
R
Red pepper flakes, for garnish
A
A drizzle of olive oil
Directions
1
Bring 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.
K
1 tablespoon Kosher salt, to taste
p
8 ounces pasta (Tortiglioni or Rigatoni recommended)
2
In a large skillet over medium heat, add the olive oil, shallots, and minced garlic. Sauté for 1 minute. Stir in the red pepper flakes.
o
4 tablespoons olive oil or unsalted butter
s
2 shallots, finely chopped
g
4 - 6 cloves garlic, minced (or less if preferred)
r
2 teaspoons red pepper flakes (reduce if you prefer less spicy)
3
Mix in the tomato paste, then add the vodka. Let it cook for 30-60 seconds to allow the alcohol to evaporate.
t
1 ½ tablespoons tomato paste
v
1 ½ ounces vodka
4
Pour 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.
h
1 cup heavy cream
P
¼ cup Parmigiano Reggiano (reserve some for garnish), grated
K
Kosher salt, to taste
b
2 teaspoons black pepper
5
Once 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. Adjust the sauce consistency according to your preference by adding more pasta water if it's too thick.
p
8 ounces pasta (Tortiglioni or Rigatoni recommended)
P
½ cup Parmigiano Reggiano (reserve some for garnish), grated
6
Serve the pasta in bowls. Sprinkle with chopped parsley, top with a piece of burrata, and garnish with additional red pepper flakes. Drizzle with a bit more olive oil.
f
2 tablespoons fresh parsley, chopped (or chives as an alternative)
B
Burrata cheese
R
Red pepper flakes, for garnish
A
A drizzle of olive oil
7
Finish with a sprinkle of grated Parmigiano Reggiano, if desired, and serve warm.
P
¾ cup Parmigiano Reggiano (reserve some for garnish), grated
