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
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.
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.
Stir in cream, cheese, and simmer for 5 minutes.
Remove from heat, stir in fresh basil, and serve immediately.
adapted from Rocco DeSpirito Now Eat This