Creamy Vodka Pasta with Toasted Parmesan Breadcrumbs
A creamy, weeknight-ready vodka pasta finished with crispy, garlicky parmesan breadcrumbs.
Servings 2
Ingredients
- ½ lb pasta (I used pipette)
- 2 tbsp butter
- 1 shallot minced
- 3 cloves garlic minced
- ¼ cup tomato paste
- ½ cup vodka
- 1 cup heavy cream
- Garnish: Parmesan cheese and fresh Italian parsley or basil
Garlic Breadcrumbs:
- 2 tbsp olive oil
- 3 garlic cloves smashed
- 1 cup panko bread crumbs or pulsed stale bread
- ¼ cup Parmesan cheese freshly grated
Instructions
- Make the Breadcrumbs: In a small pan, heat the olive oil over medium heat. Add the smashed garlic cloves and sauté for 1 minute, just until fragrant. Add breadcrumbs and toast, stirring frequently, until golden and crispy. Remove from the heat, and stir in the grated parmesan. Discard the smashed garlic and set the breadcrumbs aside.
- Bring a large pot of water to a boil, add a good pinch of salt, and cook the pasta until just al dente. Before draining, reserve ½ cup of the starchy pasta water.
- While the pasta cooks, heat the butter in a large pan over medium heat. Sauté the shallot for 3 minutes, until soft and translucent.
- Add in the minced garlic and stir for another minute, just until fragrant.
- Stir in the tomato paste and let it cook for about 5 minutes, stirring occasionally, until it deepens in colour and becomes slightly caramelized.
- Pour in the vodka to deglaze the pan, letting it simmer for about 3-5 minutes so the alcohol cooks off.
- Stir in the heavy cream and bring to a gentle simmer.
- Add the drained pasta directly to the sauce, tossing to coat. Use the reserved pasta water, as needed, to loosen the sauce until glossy and silky.
- Serve the pasta into bowls then top with the garlic breadcrumbs, some freshly grated parmesan, and some Italian parsley or basil!