If you want to be technical, this is pasta alla pisco, because I did not have any vodka on hand. I did however, have a bottle of unopened pisco that I had gotten in order remake an amazing cocktail called a field trip (a frozen blended drink comprised of Peruvian pisco, Myris nutmeg liqueur, mango, carrot, lemon, and egg white) that I had in Brooklyn a couple years ago at an amazing pan-Latin spot called Leyenda. I don’t really drink anymore, so I have yet to recreate it. I’m not sure if it was the fault of the pisco, but this was the best “vodka” pasta I’ve made yet.
Ingredients:
- olive oil
- pasta of choice (I prefer penne or spaghetti)
- 5 cloves garlic
- half white onion
- tomato paste (small can)
- lemon juice
- heavy cream
- clear liquor of choice (vodka, typically; in this case, pisco)
- Italian seasoning
- red pepper flakes
- salt
- pepper
- parmesan
This is pretty easy to put together! you can make your pasta beforehand or during. I tend to make it during, but as long as you can keep it warm and save some pasta water feel free to prep it if you would like to give the sauce your full attention!
First, you’ll want to dice your onion and mince your garlic. Heat a large saucepan over medium heat and add olive oil, the onion, and the garlic. Sauté until fragrant and then add your can of tomato paste. Stir everything so that it is evenly combined, and then sauté for a couple of minutes. Add your spices (the Italian seasoning and red pepper flakes) while it is sautéing. Pour a dash of your alcohol into the pan to deglaze it, stir to get all of the flavorful bits stuck on the pan into your mixture. Turn the heat to medium-low. Slowly add small pours of your heavy cream until you reach your desired consistency and color. You’ll want to be stirring continuously as you do this, so as to work the cream into the tomato paste and keep it from burning. You’ll want it to be just a bit thicker at this point than you want it to be at its completed state. This last stretch is the moment of truth. The time where you really perfect the flavor to your individual taste. You’ll add squeezes of lemon juice, as well as salt and pepper to taste. I personally like to add a bit of grated parmesan directly into the sauce as well. You’ll also want to add about ⅓ cup of pasta water at this point to really dial in your consistency.
To plate, simply place your pasta, your sauce, and a spoonful of pasta water into a bowl and mix. Top with parmesan and red pepper flakes. Serve with garlic bread! This dish never fails to impress, it’s always a crowd pleaser and super easy to make.
九生 