RAW VODKA RECIPES

Steps:

• Bring 2 quarts of water to a boil in a 4-quart saucepan
• Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan
• Bring the water to a boil and drain as soon as it boils
• Repeat
• Transfer the cloves to a plate and refrigerate
• When cold, thinly slice them (a mandoline is helpful here) and set aside
• Season the boiling water with about 1 tablespoon kosher salt
• Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes
• Meanwhile, make the sauce
• Melt the butter in a large pan over medium heat
• Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color
• Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka
• Bring to a simmer, stirring occasionally
• Drain the pasta, reserving about ¼ cup of the pasta water
• Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat
• Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed
• When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined
• Taste for salt, adding more, if needed
• Right before serving, stir in the basil, parsley and olive oil
• Top with the ricotta and a pinch of Maldon salt

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.