Pasta Vodka

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Vodka Sauce

∙40g (3T) olive oil

∙75g (½c) minced shallots

∙20g (4t) minced garlic

∙30–40g (2–3T) Calabrian chiles, chopped

∙2–3g (1½t) Chile flakes

∙170g (6oz) tomato paste

∙100g (½c) vodka ∙350g (1½c) heavy cream

∙450g (1lb) fusilli

∙1c pasta water

∙75g (5T) butter

∙50–75g (1½c) grated parm

∙Salt, black pepper

1 Boil salted water for pasta.

2 In a heavy pot over med heat, add oil, shallots, garlic, big pinch salt. Sweat 5 mins.

3 Add chiles, chile flake, more oil if needed. Cook 2 mins.

4 Add tomato paste, stir 2 mins until color deepens.

5 Add vodka, deglaze, cook 30 secs until reduced to thick paste.

6 Stir in cream, bring to low simmer. Simmer 3–5 mins.

7 Cook pasta to al dente, reserve 1c pasta water.

8 Add pasta, off heat stir in butter, parm.

9 Adjust salt, thin w/ pasta water if needed.

10 Serve topped w/ parm, black pepper.