I might be breaking some traditional rules here, but trust me, this Vodka Sauce doesn't need any vodka to make your taste buds dance. With a blend of fresh cheese, double-concentrated tomato paste, and the magic of starchy pasta water, this sauce is a flavor explosion that might just make you forget the vodka. Apologies to the Vodka Sauce purists out there—no offense intended and pleaseeee don't come for me! Hope you enjoy and drop a comment with your thoughts! :)
Ingredients:
1 Large Red Onion
2 Tsp Pink Salt
2 Tbsp Extra-Virgin Olive Oil
2-3 Tbsp Unsalted Butter
5+ Garlic Cloves, finely chopped
4 Tbsp Double-Concentrated Tomato Paste
½ Cup Heavy Cream
Red Pepper Flakes (to taste)
~1½–2 cups of (and I cannot say this enough), FRESH Parmigiano Reggiano cheese
~6 ounces Pre-sliced Cured Prosciutto
2 Tbsp Balsamic Vinegar
1 Cup Starchy Pasta Water
1 lb Short Pasta of your choice
Instructions:
Step 1: Slice prosciutto into 1/2 inch pieces, crisp them up in a skillet with 1 tablespoon of olive oil, then set aside.
Step 2: In the same skillet, add 1 tablespoon of butter, stirring up the prosciutto bits left from browning. Slice the red onion into 2-inch slices and cook with 2 tablespoons of balsamic vinegar until caramelized (for extra flavor, let it sit for at least 30 minutes, stirring occasionally).
Step 3: Add another splash of olive oil and 2 tablespoons of unsalted butter. Cook chopped garlic until fragrant and golden, about 1 minute.
Step 4: Meanwhile, bring a pot of heavily salted water to a boil and cook the short pasta until tender but not fully done.
Step 5: Add 3 Tbsp. tomato paste and ½ tsp salt to the skillet. Cook until the paste is a darker, warm red and begins to stick to the pan, about 4-5 minutes. Add red pepper flakes to taste.
Optional Step: For you Vodka lovers out there, add 2 tablespoons of vodka here. Or, skip it and keep going!!
Optional Step: For extra flavor, toss in a Parmesan rind and revel in the cheesy, salty goodness it adds to the sauce!
Step 6: Reduce heat to low and gradually add ½ cup heavy cream, whisking constantly until incorporated. Stir in 1½–2 cups of fresh Parmigiano Reggiano cheese until melted and incorporated, creating a lusciously glossy sauce.
Step 7: Add almost-cooked pasta and a bit more pasta water if needed. Stir for another 3 seconds. Taste the sauce and season with more salt if desired.
Step 8: Serve and top with the crispy prosciutto and another dash of the freshly-grated cheese. Get ready to indulge in this pasta delight and enjoy!
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