There is something deeply therapeutic about a bowl of creamy pasta on any day of the week. It’s the culinary equivalent of a warm hug. Whether you’re looking for a quick “emergency” meal or a sophisticated dinner for guests, this dish will put you on a masterclass level. Enjoy the hug!
INGREDIENTS:
- 8 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves grated
- Red pepper flakes (optional)
- 6 tablespoons tomato paste
- 1 pint (two cups) heavy cream
- 6 tablespoons vodka
- 1 lb radiatori pasta
- Grated parmesan or pecorino for serving
DIRECTIONS:
- Whisk together 8 tablespoons olive oil and 2 Tbs butter in a saucepan over medium heat, add red pepper flakes if desired
- Grate 3 garlic cloves into the sauce and 6 Tbs tomato paste, continue whisking until fragrant
- Bring a large pot of water to a boil, then season generously with salt. Cook pasta until tender
- While the pasta is cooking add 2 cups heavy cream to sauce and whisk together until darkened, 5 to 6 minutes
- Add 6 tablespoons vodka and whisk until the alcohol is cooked out, another 5 to 6 minutes
- Check on your pasta. Reserve 1cup of pasta water, then drain. Set drained pasta aside.
- Add ½ cup pasta water* to the sauce and continue cooking. Sauce may take up to 20 minutes to thicken but it is absolutely worth the wait. Taste and season with salt as desired.
- Add the pasta to the sauce and stir until coated and glossy.
- Divide pasta among plates or bowls. Sprinkle with grated parmesean or pecorino and top with extra red pepper flakes and parsley (optional)
Recipe Notes:
- *Save the other ½ cup of pasta water for leftover reheating. The pasta water will bring the sauce back together because it will separate.
- If you want to add vegetables, meat or fish to your pasta, cook separately and serve on top or alongside of the pasta. Do not cook it into the sauce.
- Cashew cream or coconut milk are great substitutions for the heavy cream.