Pasta alla Ohio
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Author:
Buckeye Vodka
Founders Tom Rambasek, Marty Clarke, Jim and Chris Finke developed Buckeye Vodka to help their friends, family and neighbors after Dayton businesses and plants shuttered in 2008 and 2009. Building a business that created jobs and invests locally, they were able to bring Buckeye Vodka to market in 2011.
Every award-winning bottle of Buckeye Vodka is filled with a spirit representative of Ohio's hard-working sensibilities. They craft the resolute spirit with corn and water. Corn from local Ohio farms and water from a company that's been supplying Miami Valley for over a century. Ultra-smooth after its charcoal filtration, Buckeye Vodka has no intention of stopping until they're the smoothest vodka on the market. It's that boundless determination that make their vodka the ‘Spirit of Ohio.'
This corn-based Vodka is a great pairing for this Penne Pasta dish!
Ingredients
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3 Tbsp. Butter
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1 Shallot, minced
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2 cloves Garlic, minced
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½ cup Tomato Paste
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½ tsp. Crushed Red Pepper Flakes
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2 Tbsp. Buckeye Vodka
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Kosher Salt, to taste
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1 lb Penne Pasta
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½ cup Heavy Cream
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½ cup Freshly Grated Parmesan
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Basil, for garnish
Directions
In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. Add Buckeye Vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves
