The Angry Baroness Pasta
From The PASTA QUEEN : A JUST GORGEOUS COOKBOOK BY NADIA CATARINA MUNNO + KATIE PARLA
serves 4
INGREDIENTS
2 garlic cloves, minced
1 small red onion, diced
Sea salt
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tbsp tomato paste
1 cup vodka
1 tbsp chili flakes
1 cup heavy cream
Freshly ground black pepper
1 tbsp unsalted butter
3/4 cup grated Parmigiano-Reggiano
1 lb trofie pasta
fresh parsley leaves, for garnish
DIRECTIONS
Hot + Spicy Vodka Cream Sauce With Trofie. Bring a large pot of water to a rolling boil over high heat. Meanwhile, in a large deep sauté pan, sizzle the garlic, onion, and a pinch of salt in the olive oil over medium-low heat until the onion becomes slightly translucent and releases all of its flavors into the olive oil, three to four minutes. Add the tomato paste, increase the heat to medium-high, and stir to envelop the garlic and onions in the intense tomato flavor. Fry until it turns a brick hue, about two minutes. Add the vodka and simmer until the alcohol aroma evaporates and the liquid reduces by half, about one and a half minutes. Add the chili flakes and sizzle until fragrant, about fifteen seconds. Once the chili has infused the intensely flavored mixture, add the cream to bring it all together. Season with salt and scrunch of black pepper and stir frequently to continue marrying the flavors while the sauce thickens, about five minutes. Stir in the butter and Parmigiano-Reggiano. Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup. Transfer the pasta to the sauté pan along with a tablespoon of pasta cooking water, fold in the pasta and massage until the sauce drapes each piece in its powerful flavors. Serve garnished with parsley.
