by Austin Carter
New Recipe
Course: Main Course Cuisine: italian american Prep Time:10minutes Cook Time:1hour Total Time:1hour hour 10minutes Calories: 1051kcal Author: Austin Carter
– Large, heavy-bottomed pot – Immersion blender or traditional blender
– 3 tbsp butter – 4 cloves garlic, minced – 1 can tomato paste – 1/4 c vodka – 1 lb pipette or lumaconi pasta – 2,1/2 c onion (about 2 medium), finely chopped
– 2 to 4 tbsp crushed Calabrian chiles in oil, to taste – 1 can whole tomatoes – 1 c heavy cream – Kosher salt – 1,1/2 c freshly grated Parmesan, plus more for serving
– Caramelize onions and garlic, then set aside a portion. – Cook tomato paste until darkened, then add tomatoes and vodka. – Simmer sauce until thickened, then stir in heavy cream.
– Blend sauce until smooth, then return to pot. – Boil pasta until al dente, reserving pasta water. – Simmer sauce with pasta water and Parmesan until desired consistency.
– Add reserved onions and pasta to sauce, toss until coated and heated. – Serve with Parmesan on top.