Recipe: Conchiglie with Spicy Vodka Sauce

P normally cooks at our place because he’s actually really good (for one of our first dates, he made Shrimp Vol-au-Vents to start). But every once in a while, I come across a recipe that I’m interested in trying. Most of the time, it does not turn out great, but this one―a recipe for Conchiglie with Spicy Vodka Sauce―was so easy and so delicious (and turned out so well!), I’ve made it twice already…

P.S. more Food

Recipe: Conchiglie with Spicy Vodka Sauce (adapted from @gigihadid)

INGREDIENTS / serves 2

1/4 cup olive oil (I used much less oil)
1 clove of garlic (I used 2)
1/4 shallot (I used 1 whole Echalion Shallot)
1/4 cup tomato paste
1/2 cup heavy cream
1 teaspoon red pepper flakes (more if you like it spicier)
1 tablespoon vodka
1/2 lb pasta (I used conchiglie, but you can use another kind if you like)
1 tablespoon butter
1/4 cup parmesan cheese (plus more for sprinkling at the end)
fresh basil

DIRECTIONS

In a large sauce pan, heat olive oil; add diced garlic and shallots and cook until soft.

Add tomato paste and cook until paste becomes darker in colour and a bit caramelise.

Add vodka and cook until almost evaporated.

Add heavy cream and red pepper flakes. Keep stirring until combined, then season with salt and pepper.

Remove sauce from heat and set aside.

Cook 1/2 lb pasta (about 2 1/4 cups). When pasta is done, save 1/4 cup of pasta water before draining.

Add pasta, saved pasta water and butter to pasta sauce. Stir over medium heat until the butter has melted and the sauce is well mixed. Add parmesan cheese and stir. Taste and add more salt and pepper if needed.

Serve topped with more freshly grated parmesan and chopped basil.