(No) Vodka Pasta

So rich and creamy, you’ll most definitely have to take a food coma nap after eating it.

Prep Time: 5ish min

Cook Time: 15ish min

Yield: 6-8 servings

---

Ingredients

1lb pasta (I used penne)
2 tbsp garlic, minced
4 tbsp tomato paste
3 tbsp sun-dried tomato pesto
2 tbsp butter
1 half-pint heavy cream
1/4 cup parmesan (plus more for serving)
1 tsp onion powder
1 tsp salt (more to taste)
1 tsp pepper
1 tsp red chili flake

Instructions

1. Prepare pasta according to package, making sure to reserve at least 1 cup of pasta water.

2. While the pasta cooks, make the sauce. Melt butter in a large pan over medium heat.

3. Once butter is melted, add minced garlic and cook until garlic has juuuust started to brown.

4. Add the tomato paste, sun-dried tomato pesto, and spices. Stir and cook for 2-3 min.

5. Add the heavy cream and stir until the sauce becomes a nice creamy orange color. Turn the heat down to a low and simmer until sauce thickens, about 5-10 minutes. If sauce thickens too much, add a bit of pasta water.

6. Add the parm and pasta. Stir gently until every noodle is coated in sauce. If the sauce is too thick, thin it out with 1/4 cup pasta water at a time. Stir after each addition of pasta water. Taste and adjust seasoning as needed.

7. Serve immediately. Sprinkle parm generously over the top. Eat it all. Mop up the extra sauce with garlic bread.

   *Tip for reheating: put the leftovers in a pan with a splash of water (or stock). Warm over low heat until sauce is smooth and bubbly.