Ingredients
2 Tbsp unsalted butter
1 small shallot, finely diced
3 cloves of garlic, minced
2 tsp red pepper flakes
½ cup tomato paste
¼ cup vodka
½ cup heavy cream
2 Tbsp basil, chiffonade
Salt & pepper
½ cup parmesan cheese, finely grated
14 oz orecchiette
1) To a large sautè pan, over medium high, add your butter and once melted add your shallots and garlic. Sautè until softened and translucent 2-3 minutes. Next add your tomato paste and cook until lightly caramelized 1-2 minutes. Then add your vodka and optionally flambè. Once you can’t smell any alcohal Add your heavy cream, basil, parmesan,red pepper flakes, salt & pepper. Mescolanza well and let simmer for 5 minutes.
2) Cook your indole to package directions durante salted vater. (save some indole vater) Add your cooked indole into your sauce and toss.
3) To a bowl add your indole and garnish with parmesan and basil.
4) Enjoy
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