Calamarata alla Vodka is a rich and creamy pasta dish featuring ring-shaped calamarata pasta, which resembles calamari rings. The sauce combines tangy tomato paste, smooth vodka, and luscious heavy cream, creating a balanced, flavorful sauce that clings to the pasta. It's my cousin Claire’s favorite Italian-American comfort meal.

Calamarata alla Vodka

Serves 4

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients:
3 tablespoons salted butter
1 shallot, minced
2 cloves garlic, minced
1/2 cup tomato paste
1/2 teaspoon crushed red pepper flakes
2 tablespoons vodka
Kosher salt
1 pound Calamarata pasta, or any pasta of your choosing
1/2 cup heavy cream
1/2 cup parmesan reggiano, grated, plus more for serving

Instructions:

1. In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.

2. Add tomato paste and red pepper flakes and cook, stirring frequently, until the paste has coated the shallots and garlic and is beginning to darken 5 minutes. 

3. Add vodka to the pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off the heat.

4. Bring a large pot of salted water to a boil and cook pasta until al dente —reserve 2 cups of pasta water before draining.

5. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the parmesan reggiano and stir until melted. Turn off the heat and stir in the cooked pasta. Fold in the remaining parmesan reggiano, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed.

6. Serve topped with more parmesan reggiano.

Pro tip:

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