Ditalini tossed in a creamy, spicy tomato-vodka sauce with parmesan and fresh basil, delivering a comforting kick.
# What You Need:
→ Pasta
01 - 12 oz ditalini pasta
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tsp red pepper flakes
06 - 1 tsp dried oregano
→ Tomato & Vodka
07 - 14 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1/4 cup vodka
→ Cream & Cheese
10 - 1/2 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
→ To Finish
12 - Salt, to taste
13 - Black pepper, to taste
14 - Fresh basil leaves, torn
# Steps:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package instructions. Reserve 1/2 cup pasta water and drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until softened.
03 - Stir in minced garlic, red pepper flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 2 minutes, stirring frequently to deepen flavor.
05 - Pour in crushed tomatoes and vodka. Simmer for 6 to 8 minutes, stirring occasionally, until sauce thickens slightly and alcohol cooks off.
06 - Reduce heat to low. Stir in heavy cream and grated Parmesan until sauce is smooth. Season with salt and black pepper to taste.
07 - Add cooked ditalini to the sauce and toss to coat evenly. If needed, add reserved pasta water gradually to reach desired consistency.
08 - Plate immediately, garnishing with additional Parmesan cheese and torn fresh basil leaves.
