Vodka can be more than just a drink, fellas. Take a geez.
Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a tomato-y sauce with a kick.
Difficulty: Easy | Total Time: 40 mins | Makes: 3 to 4 servings
3 tablespoons olive oil
8 medium garlic cloves, sliced paper thin
4 medium shallots, halved lengthwise and sliced paper thin
Freshly ground black pepper
8 fresh oregano sprigs
2 small dried red chiles, crumbled
1 1/4 cups vodka
3 pounds grape or pear tomatoes
1 pound capellini or angel hair pasta
1) Heat the oil in a large saucepan over medium-high heat until shimmering. Add the garlic and shallots, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the oregano and chiles and cook until fragrant, about 1 minute.
2) Remove the saucepan from the heat, carefully add the vodka, scrape up any browned bits…
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