Pesto Pasta Alla Vodka

This recipe I acquired from @halfbakedharvest. I made it last night and loove it! I would probably put some spicy sausage or chicken with it next time though to add some protein. It was spicy, the sauce was perfect, and it took no time at all to make!

• 1/4 cup extra virgin olive oil

• 1 shallot, finely chopped

• 4 cloves garlic, finely chopped

• 1 teaspoon dried oregano

• 1-2 teaspoons crushed red pepper flakes (I used 2 last night and it was plenty spicy)

• 1/2 cup tomato paste

• 1/4 cup vodka

• 3/4 cup basil pesto, homemade or store-bought

  • (I used store bought but Andrew recently made homemade pesto with a mortar and pestle and WOAH it was good. And reminds us of our pesto making class at Nessun Dorma in Cinque Terre, Italy! But this does take a lot of time and energy, so if you’re not into that just use store bought.)

• Kosher salt and black pepper

• 1 cup heavy cream or canned coconut milk (I used all the heavy cream I had on hand and then for the remaining 1/4 cup I used coconut milk)

• 1 pound short cut pasta (Used ziti)

• 3 tablespoons salted butter

• 1/3 cup grated Parmesan cheese, plus more for serving

• 1/4 cup fresh basil, roughly chopped

• Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes.

• Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened.

• Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, remove and reserve 1/2 cup pasta water. Add the butter to the drained pasta, tossing until all the butter has melted. Add the Parmesan and basil. If needed, thin the sauce with the reserved pasta cooking water.

• Divide the pasta among plates, top with basil and cheese, enjoy!