Chitarra Creste di Gallo alla Vodka

Details

Ingredients

• 1 pound Chitarra Creste di Gallo
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled and lightly smashed
• 1 tablespoon Calabrian chili paste (or ¼ teaspoon crushed red pepper flakes)
• 2 tablespoons vodka (optional)
• 1 (14.5-ounce) can crushed tomatoes
• ¾ cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon kosher salt (for pasta water)
• ¾ cup freshly grated Parmesan cheese, plus extra for serving

Equipment

• Large sauté pan or skillet (11–12 inch)
• Wooden spoon
• Large pot for boiling pasta
• Ladle or measuring cup

Instructions

1. Start the sauce: In a large sauté pan, combine olive oil, garlic, and Calabrian chili paste. Cook over medium heat until fragrant, about 1 minute.
2. Deglaze: Turn off the heat. Add vodka (if using) and stir to combine. Return to medium heat and cook until the alcohol mostly evaporates, about 1 minute.
3. Add tomatoes: Stir in crushed tomatoes and cook, stirring often, until the sauce thickens slightly, about 5–7 minutes.
4. Finish the sauce: Add cream and butter, stirring until smooth and creamy. Let simmer on low while you cook the pasta.
5. Cook the pasta: Bring a large pot of salted water to a boil. Add the Chitarra Creste di Gallo and cook until al dente, 8–10 minutes (check package or taste for doneness).
6. Combine: Reserve ¾ cup of pasta cooking water, then drain the pasta. Add pasta directly into the sauce, tossing to coat. Add about ½ cup of the reserved cooking water to loosen and emulsify.
7. Finish: Stir in Parmesan and toss until the sauce clings to the pasta. If it’s too thick, add a splash more cooking water.
8. Serve: Season with salt and pepper to taste. Plate and top with extra Parmesan.