Pasta with Pickle Vodka Rosé Sauce

4 servings

Ingredients

• 1 lb (454 g) dried rigatoni

• 45 ml (3 tbsp) unsalted butter

• 1 yellow onion, diced

• 15 ml (1 tbsp) minced garlic

• 1.25 ml (¼ tsp) crushed red pepper flakes

• 1 can (156 ml) tomato paste

• 1 can (398 ml) diced tomatoes

• 80 ml (⅓ cup) pickle vodka

• 250 ml (1 cup) 15% cream

• 2.5 ml (½ tsp) table salt

• 1.25 ml (¼ tsp) ground black pepper

• 125 ml (½ cup) freshly grated Parmesan cheese

• Chopped fresh dill, to taste

Preparation

1. In a large pot of boiling water, cook the pasta until al dente, following the package instructions if needed. Reserve ⅓ cup (80 ml) of the pasta cooking water. Drain and rinse under cold water to stop the cooking process, then drain again. Set aside.

2. In a large saucepan, melt the butter over medium heat. Add the onion, garlic, and red pepper flakes and cook for 15 minutes, stirring frequently, until the onion is very tender without allowing it to brown. Reduce the heat to medium-low if needed.

3. Add the tomato paste and continue cooking for 5 minutes, stirring constantly.

4. Add the diced tomatoes to the saucepan. Bring to a simmer and cook, stirring frequently, until most of the liquid from the tomatoes has evaporated, about 5 minutes.

5. Add the vodka and continue cooking for 2 minutes.

6. Add the cream, reserved pasta cooking water, salt, and pepper to the sauce and continue cooking for 2 minutes.

7. Using an immersion blender or countertop blender, blend the sauce until very smooth. Add the Parmesan and stir gently until completely melted.

8. Add the pasta to the hot sauce and toss until evenly coated.

9. Divide the pasta among warm plates, garnish with freshly grated Parmesan and chopped fresh dill, and serve.