Spicy Sun-Dried Tomato Pasta Alla Vodka

Servings : about 4-6

Prep Time : 10 minutes

Cook Time: 20 minutes

Ingredients

12 oz gluten-free pasta of choice

1 tablespoon salted butter

2 tablespoons oil from sun-dried tomatoes

3-4 cloves of garlic, thinly sliced

2 shallots, finely diced

4.5 oz tomato paste

8 oz jar sun-dried tomatoes

2 teaspoons red pepper flakes

a pinch of sugar

1/2 cup gluten-free vodka

1 cup heavy cream

1/2 cup freshly grated parmigiano-reggiano

1 cup reserved pasta water

salt and pepper to taste

fresh basil chopped into thin strips, for topping

burrata for serving, optional

Cook your pasta according to package instructions until al dente. Make sure to salt your pasta water generously.
While the pasta cooks heat the 1 tablespoon butter and 2 tablespoons of oil from the sun-dried tomato jar in a large skillet over medium heat.
Once the butter has melted, add in the diced shallots and sliced garlic. Saute until they begin to turn golden brown, stirring occasionally for about 5-7 minutes.
To the same pan, add the tomato paste and sun-dried tomatoes. Saute over medium heat for about 4 minutes, stirring often, until the tomatoes begin to soften. Sprinkle in the red pepper flakes and sugar, stirring to combine.
Pour in the vodka and continue to cook for a few minutes while gently scraping up any stuck on bits from the bottom of the skillet.
Gradually pour in the heavy cream while stirring constantly. Continue to stir the sauce until it is smooth then season the sauce to taste with salt and pepper. Reduce the heat for the sauce to low.
When the pasta noodles are done cooking add them into the sauce and toss everything together well with tongs. Lastly, add in the reserved pasta water and grated parmesan. Continue to toss the pasta gently until the sauce is smooth and silky, making sure the pasta is thoroughly coated in the sauce.
Plate and serve warm topped with freshly chopped basil and burrata cheese.