Vodka Sauce Pasta with Rosemary Breadcrumbs
Ingredients:
- 1 lb. pasta
- 1 cup reserved pasta water
- 2 Tbsp. butter
- 1 shallot, diced
- 4 garlic cloves, minced
- To taste salt and pepper
- ½ cup tomato paste
- 3 Tbsp. vodka
- ⅓ cup heavy cream
- ⅓ cup finely grated Parmesan cheese, plus more for topping
Ingredients for Rosemary breadcrumbs:
- 3 Tbsp. butter
- ½ cup seasoned panko breadcrumbs
- 2 Tbsp. chopped fresh rosemary
Directions:
- Bring a pot of salted water to a boil. Once boiling, cook the pasta according to the directions, reserving 1 cup of pasta water for the sauce.
- While the water is boiling, heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. Slowly add the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved pasta water. Stir in the heavy cream and Parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. Add the pasta to the sauce and toss well. If needed, you can add more of the pasta water until it’s creamy and silky.
- FOR THE BREADCRUMBS: Heat the butter in a saucepan over medium-low heat. Once butter is sizzling and evenly browning a bit, stir in the breadcrumbs and rosemary. Cook for 2 to 3 minutes, stirring often, until breadcrumbs are golden and toasty.
- Garnish top of the pasta with a sprinkle of the crumbs. Serve immediately.
