Pasta alla Vodka

from ButterYum

makes 4 servings

Ingredients

• • 8 ounces your favorite shape pasta

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon crushed red pepper flakes (or more to taste)

  • 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

  • 3/4 cup jarred fire-roasted red peppers, drained and chopped

  • 1/4 cup heavy cream

  • 1/4 cup freshly grated parmigiano-reggiano cheese

  • 1 cup chopped fresh basil leaves

Directions

• 1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

  2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

  3. Stir in cream, cheese, and simmer for 5 minutes.

  4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This