Chloe’s vodka sauce is so rich and so decadent that you’re going to want to use that glitter filter when you brag to your friends. It’s not complicated, it’s relatively quick and it’s scrape-the-plate delicious.
WHAT YOU’LL NEED
3TBSP butter
4 TBSP olive oil
2-3 big cloves of garlic - grated
Fat TSP crushed red pepper (more if ya nasty)
6 oz tomato paste
16 oz heavy cream
8 TBSP vodka
1 lb rigatoni (or your favorite pasta that will lift this sauce up where it belongs)
3 TBSP mascarpone
LET’S GO
In a large pot, we prefer our dutch oven, heat the olive oil and butter over medium-high heat. Let it cook until your butter starts to brown.
Add garlic and stir until fragrant and starting to brown. Add a big pinch of crushed red pepper and keep up the stirring. Add your tomato paste and incorporate everything in the pot together.
At the same time, start boiling water for pasta. Make sure you salt your pasta water!
Slowly add the heavy cream, whisking or stirring the whole time so it becomes one with everything in the pot evenly. After that, add your vodka and stir that in.
Once your pasta water is boiling, add your pasta. Keep an eye on it as you’ll want it to be just under cooked. If your pasta normally takes 10 minutes, pull it out around 7.
When your pasta is ready to be strained, set aside ½ cup of the pasta water. Add all of your cooked pasta into the sauce and slowly begin to pour in your pasta water. Stir to mix it all. Cook it together for about 2 minutes, stirring the whole time to ensure everything is evenly cooked and coated.
Add mascarpone and stir until it is all melted and evenly distributed. Salt to taste, and keep your stirring and mixing going until your sauced up pasta is shiny and magnificent. Add more crushed red pepper for serving. We dress ours with fresh grated parm and fresh basil, and we usually go back for seconds.
Comments