Name: Calabrian Vodka Sauce
Ingredients: pasta of your choice; protein of your choice; 2 tbsp extra virgin olive oil; 1 large shallot, minced; 2 garlic cloves, minced; 1 tablespoon crushed Calabrian peppers; ⅔ cup tomato paste (one 6 oz can); 3 tbsp (50ml) vodka (or veggie broth, or white wine); 1 cup heavy cream (or half-and-half, coconut milk, creme fraiche, marscarpone, etc); 2 tbsp unsalted butter; ½ cup freshly grated Parmesan; salt and pepper to taste

Ingredients

pasta of your choice
protein of your choice
2 tbsp extra virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
1 tablespoon crushed Calabrian peppers
⅔ cup tomato paste (one 6 oz can)
3 tbsp (50ml) vodka (or veggie broth, or white wine)
1 cup heavy cream (or half-and-half, coconut milk, creme fraiche, marscarpone, etc)
2 tbsp unsalted butter
½ cup freshly grated Parmesan
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook your pasta until al dente.
Drain pasta, reserving 1/2 cup pasta water, and set both aside.
Place a large skillet over medium heat. Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until they begin to slightly caramelize and smell good.
Add in the Calabrian peppers and tomato paste and stir together. Continue to stir until paste turns bright red,2 to 3 minutes.
Deglaze skillet with vodka and stir together until vodka evaporates. Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
Stir cream into sauce until mixture is smooth. Reduce heat to medium-low and simmer together, about 3 to 4 minutes. Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.
Serve with Parmesan and your choice of protein (or, no protein!)

Notes

Adapted from Spoon Fork Bacon