Vodka Pasta with Stracciatella and Crispy Salami
A twist on the classic with a few fun accouterments.
Ingredients
1 pound of tube pasta
1 cup heavy cream
2 tablespoons butter
2 tablespoons olive oil, divided
5 shallots or 1 yellow onion, diced
1/2 cup salami, thinly sliced and halved
4 cloves garlic, sliced
1 - 6-ounce can tomato paste
1/4 - 1/2 teaspoon red pepper flakes
Kosher salt
1/2 cup vodka
1 - 1 1/2 teaspoons calabrian chilis
Freshly cracked pepper, for serving
1/2 cup freshly grated parmesan
1 cup stracciatella
Instructions
Bring a salted pot to a boil and cook pasta according to the package directions. Reserve 1 cup of pasta water and transfer to a heat proof bowl. Whisk cream into the pasta water bowl and set aside. Drain pasta and set aside.
Melt butter and 1 tablespoon olive oil in a dutch oven or another heavy-bottomed pan over medium heat. Add shallots and salt and cook, stirring occasionally until golden brow, 10-15 minutes.
Meanwhile, heat a medium-sized skillet over medium heat. Heat the remaining tablespoon of olive oil and add salami, stirring occasionally until golden and crispy (this may need to be done in two batches). Transfer to a towel-lined plate and set aside.
Once the onions have browned, add garlic and cook until fragrant. Add tomato paste, red pepper flakes, and cook, stirring often, until paste darkens, 3-4 minutes. Stir in calabrian chilis until evenly mixed. Lower the heat and slowly add vodka, stirring constantly until smooth. Add in reserved cream mixture, season with salt and pepper, and whisk until smooth and silky. Add pasta and toss to coat. Top with healthy-sized dollops of stracciatella, additional pepper, parmesan, and top with crispy salami.