Ingredients (~6 servings)
- 1 Tbsp olive oil
- 1/4 cup butter, divided
- 3 small shallots, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 Tbsp Calabrian chili paste
- 12 oz high-quality tomato paste
- 3/4 cup vodka
- 2 cups pasta water
- 6 oz mascarpone
- 3/4 cup heavy cream
- 1 lb high-quality dried pasta (smooth tube shapes work best)
- Kosher salt
- Freshly cracked pepper
- Parmesan cheese for serving
- Fresh basil leaves for serving
Get the Pasta Water Going and Cook to Al Dente
Bring a large pot of salted water to a boil and cook the pasta to al dente – usually 1-2 minutes shy of package instructions.
Before you drain, reserve 2 cups of the starchy pasta water; you’ll need it for the sauce.
The pasta should still have a slight bite since it’ll finish cooking in the sauce.
Build Your Base with Shallots and Garlic
Heat a large skillet over medium heat and add the olive oil with half the butter (2 Tbsp).
Once the butter melts and stops foaming, add the minced shallots and garlic.
Cook for ~2-3 minutes until softened but not browned – you want them fragrant, not crispy.
Add the Calabrian chili paste and cook for about 1 minute until it becomes fragrant and darkens slightly.
Cook Down the Tomato Paste Until It Darkens
Add all the tomato paste to the skillet and this is where you need to be patient.
Cook for 4-5 minutes, stirring constantly, until the paste turns a deep, dark red color.
The paste will start to stick slightly to the bottom of the pan – that’s good. It’s concentrating the flavors and getting rid of the raw tomato taste.
Deglaze with Vodka and Simmer
Pour in the vodka and bring to a simmer, scraping up any browned bits from the bottom with a wooden spoon.
Let it simmer for 2-3 minutes until the alcohol smell disappears completely – you don’t want any boozy bite left.
The vodka should reduce by about half during this time.
Combine Everything and Finish the Sauce
Add the drained pasta, pasta water, mascarpone, heavy cream, and remaining butter (2 Tbsp) to the skillet.
Stir everything together really well – the mascarpone will look clumpy at first but will smooth out as you stir.
Bring to a simmer and cook for ~3-4 minutes until the pasta absorbs some sauce and everything thickens up nicely.
Season with salt and pepper to taste.
Serve with Parmesan and Basil
Divide into bowls and top with freshly grated Parmesan and torn fresh basil leaves.
The sauce should coat the pasta but still have some movement – if it’s too thick, add a splash more pasta water.
One-Pan Pasta alla Vodka
Ingredients
Ingredients (~6 servings)
- 1 Tbsp olive oil
- 1/4 cup butter, divided
- 3 small shallots, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 Tbsp Calabrian chili paste
- 12 oz high-quality tomato paste
- 3/4 cup vodka
- 2 cups pasta water
- 6 oz mascarpone
- 3/4 cup heavy cream
- 1 lb high-quality dried pasta, smooth tube shapes work best
- Kosher salt
- Freshly cracked pepper
- Parmesan cheese for serving
- Fresh basil leaves for serving
Instructions
- Bring salted water to boil and cook pasta al dente, reserving 2 cups pasta water.
- Heat olive oil and half butter in skillet over medium heat.
- Sauté shallots and garlic 2-3 minutes until softened.
- Add Calabrian chili paste and cook 1 minute.
- Stir in tomato paste, cooking 4-5 minutes until deep red.
- Pour vodka, simmer 2-3 minutes to reduce.
- Add drained pasta, pasta water, mascarpone, cream, remaining butter.
- Stir until sauce smooths and thickens, 3-4 minutes.
- Season with salt and pepper.
- Serve topped with Parmesan and fresh basil.