Spicy Mascarpone Pasta alla Vodka
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- 1 to 2 teaspoons Calabrian chili paste, to taste
- 2 jars (12.34 ounces each) Giadzy Passata
- 1/3 cup vodka
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 cup mascarpone, room temperature
- 1 cup Parmigiano Reggiano, divided
- 1 pound pasta, such as bucatini
- Basil, for topping, if desired
Instructions
In a large skillet, heat the olive oil over medium heat. Add the shallot and cook, stirring occasionally, until softened and lightly golden, about 2 to 3 minutes. Stir in the Calabrian chili paste and cook for 30 seconds until fragrant. (You can always add more later, to taste, if desired!)
- Pour both jars of passata into the pan, then swirl about ¼ cup of water in each jar to release any remaining sauce and add that as well. Stir in the vodka and bring to a gentle simmer. Cook for 2 minutes to allow the alcohol to cook off.
- Reduce the heat to low and stir in the mascarpone until fully melted and incorporated. Add the salt and ½ cup of the Parmigiano Reggiano and mix until the sauce is smooth and creamy.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Move the pasta directly from the pot to the pan with the sauce. Add the remaining ½ cup Parmigiano, and any pasta water if necessary, tossing until everything is glossy and well coated. Taste and adjust seasoning, adding more salt or chili paste if desired.
- Serve warm with an extra sprinkle of Parmigiano and a drizzle of olive oil, and garnish with basil if desired.
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