|
Bring a large pot of water (16 cups) to a boil.
Once the water begins to boil, add 1 1/2 tbsp of
kosher salt and stir.
While the water is coming to boil, heat the butter
and olive oil in a skillet on medium-high heat.
Add the shallot and garlic and fry until the
garlic starts to brown.
Add the tomato paste and fry until it begins to
caramelize, approximately 5 minutes.
Stirring continuously, add the vodka and cook
until most has evaporated.
Pour the cream into a medium bowl. Add a tbsp at a
time of the hot tomato paste to the cream,
whisking to incorporate. Continue in this manner
until the cream is warm. Add all of the contents
of the bowl back to the skillet and stir with a
whisk to combine. Reduce the heat too low.
Continue to simmer, stirring occasionally, while
the pasta cooks. If the sauce looks like it is
browning or cooking too aggressively, remove from
the heat.
|
|
Add the dry pasta to the boiling water and cook
until al dente.
Once the paste is cooked, reserve 1 cup of pasta
water, and drain the rest. Add the pasta to the
skillet and toss with the tomato cream sauce. Add
a 1/4 cup of pasta water at a time too thin out
the cream sauce, until you get a desired
consistency.
Add 1 cup of grated Parmesan cheese and toss.
Season with salt and chili flakes. Serve with
additional Parmesan.
Serve warm. Best eaten immediately. Does not keep
well.
|
