Pasta Alla Vodka With Basil Oil

Instructions

1. For the basil oil, add the basil and olive oil to a high-speed blender. Blend on high until completely smooth and bright green, about 1 minute. If it's not blending smoothly, add a touch more olive oil. Pour the basil oil into a small saucepan over very low heat at the gentlest possible simmer - cooking at too high of heat could brown the basil. Cook for 15–20 minutes, stirring occasionally. Turn off the heat and let it cool. Strain through a fine mesh sieve or cheesecloth into a small bowl or squeeze bottle. For a more rustic look, you can also leave it unstrained. You can store this in the fridge for up to 1 week and bring to room temperature before serving.
2. To start the sauce, in a large skillet, add two tablespoons of olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened and lightly golden, about 2 minutes. Add the red pepper flakes, if using, stirring to combine. Pour in the passata, then swirl ¼ cup of water in the jar to release even more passata, and add that to the pan as well. Pour in the vodka, and bring to a simmer and cook for 2 minutes to let the alcohol cook off. Stir in the heavy cream, salt, ½ cup of the Parmigiano Reggiano, mixing well to combine.
3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta al dente according to package instructions. When the pasta is ready, move it directly from the pot to the pan with the sauce. Add the remaining ½ cup of Parmigiano Reggiano and half a cup of pasta water, and toss to coat. Taste the sauce and add more salt if necessary.
4. When plating the pasta, top each plate with a dollop of ricotta. Make an indentation in the ricotta with the back of a spoon. In the indentation, drizzle some of the basil oil. Pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light red like Barbera.