Ingredients
Instructions
- Bring a large pot of water to a boil. Add the salt when the water is boiling.
- Add the Calamarata pasta to the boiling water and cook until al dente according to package instructions, usually 9-11 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Add the chopped onions to the skillet and sauté for 2-3 minutes until they begin to caramelize and turn translucent.
- Add the chopped garlic and Calabrian chilli paste to the onions, stirring continuously for about 30 seconds until fragrant.
- Add the tomato paste to the skillet and cook for 3-4 minutes, stirring frequently until it deepens to a rust color.
- Carefully pour in the vodka to deglaze the pan, and lower the heat to medium. Allow the mixture to simmer and reduce for 1-2 minutes, which will cook off some of the alcohol.
- Reduce the heat to low and slowly stir in the heavy cream. Add salt to taste and continue cooking for another 3-4 minutes, stirring well to create a smooth sauce.
- When the pasta is done, drain it well but reserve about 120ml of the pasta water.
- Add the drained pasta directly to the sauce in the skillet. If the sauce seems too thick, add a splash of the reserved pasta water.
- Add the butter and sprinkle in most of the grated Parmigiano Reggiano, saving some for serving. Toss everything together until the pasta is evenly coated and glossy.
- Serve immediately in warm bowls, garnished with the remaining Parmigiano Reggiano and chopped parsley.
- This dish pairs beautifully with a fruit-forward Pinot Noir, Demi Sec bubbly, or a full-bodied Sangiovese Rosato.
Author
(Visited 17 times, 1 visits today)
Cette Calamarata épicée me fait rêver! 😍 L’alliance de la vodka et du piment calabrais est absolument géniale.