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8 ounces short, chunky pasta 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, crushed
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¼ cup tomato paste 2 tablespoons vodka ¾ cup heavy cream 1 teaspoon crushed red pepper
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⅓ cup grated parmesan cheese 1 tablespoon unsalted butter Salt, to taste Black pepper, to taste
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Cook the pasta in accordance with the directions on the box, setting aside a quarter cup of the cooking water before draining the pasta.
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Warm the olive oil in a frying pan with high sides, then sauté the onion for approximately five minutes, or until it has become more tender.
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Stir-frying the onion for one minute after adding the garlic for flavor. After stirring in the tomato paste, continue cooking for another two minutes.
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After adding the vodka to the pan, continue to boil the mixture for about two more minutes.
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After stirring for a few minutes, add the cream, then red pepper, and continue to do so until the sauce begins to thicken.
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Parmesan cheese is then sprinkled in, and the water that was retained from the pasta is then mixed in.
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To adjust the seasoning of the sauce, taste it and then add as much salt and black pepper as you like.
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After the pasta has been rinsed, add it to the pan with the sauce, along with the butter, and toss until it is evenly covered.
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If you'd like, you may finish the spaghetti with some extra parmesan and fresh basil.
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