Pasta Alla No Vodka
Servings: 3-4
Hands-on time: 15 minutes
Ingredients
2 Tbs extra virgin olive oil
1 shallot (can replace with 1/2 white onion), minced
3 cloves of garlic, minced
1/4 c tomato paste
2 Tbs water
2 Tbs white vinegar
crushed red pepper to taste
1 c evaporated milk
1 can cannellini beans, drained and rinsed
12 oz fusilli pasta or tube pasta
2-4 oz pasta water
4 Tbs unsalted butter cut into small pieces
1/4 c grated parmesan
Salt as needed
Fresh basil – optional
Instructions
- Cook the pasta according to the packaging, saving the cooking water when complete.
- Heat olive oil in a large pan and sauté the shallots and garlic gently, just until they are lightly toasted in color.
- Add the tomato paste and cook 1-2 minutes. The paste will begin to turn a rusty color.
- Mix the vinegar with 2 Tbs of water and add to the pan, loosening up any bits stuck to the bottom.
- Add the evaporated milk, beans, and crushed red pepper and simmer gently for a few minutes.
- Add the pasta, some of the pasta water, and butter to the sauce. Stir gently until the butter melts. Add more pasta water to adjust the sauce consistency as needed.
- Remove from the heat and stir in the parmesan a little at a time.
- Adjust seasoning to taste by adding salt and crushed red pepper.