Anna Weston’s Vodka Sauce Pasta

⭐️vodka sauce pasta⭐️

ingredients: pasta (rigatoni), 2 tablespoons of butter, 3 tablespoons of tomato paste, 1 teaspoon of garlic powder, 1 oz (2 tablespoons) of vodka, 1 cup of heavy whipping cream

1. Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions.

2. In a large skillet on medium heat, melt the butter and add the tomato paste and garlic. Cook until the paste is brick red in color.

3. Add the vodka and whisk. (The boozy taste and flavor of the vodka will evaporate here.)

4. After about 3-5 minutes of evaporating and cooking, add half of the cream and whisk. Turn the heat to simmer while you bring it to a bubble.

5. Add the rest of the cream and whisk again. Bring to a low bubble on the lowest heat setting and let simmer until the pasta is done cooking. (You can add more cream if you want it saucier - I usually  start off with a cup and see how it looks.)

6. The sauce can get super thick while simmering so I like to add in around 1/4 cup of the salty/starchy pasta water to loosen things up and create an extra silky texture.

7. Add the pasta to the sauce, combine and serve hot.