Cala Scottsdale is turning one! In honor of the anniversary, Beau MacMillan and Peter McQuaid share the recipe of one of their signature dishes, pasta alla vodka.
Ingredients:
1⁄4 C olive oil
4 cloves garlic, finely chopped
4 shallots, finely chopped
2 green onions, thinly sliced
1⁄2 C premium tomato paste
1 T vodka
1 C heavy cream
1 tsp red pepper flakes
1 T cold unsalted butter
1 block aged parmigiano reggiano
6 whole leaves fresh basil
16 oz. dried or fresh pasta of your choice
For the sauce:
Heat olive oil in a large saute pan over medium heat. Add chopped garlic and shallots, cook until soft and translucent. Add green onion, and cook until fragrant and tender. Add tomato paste and continuously stir until tomato paste is caramelized and reaches a dark red hue. Carefully pour in vodka and simmer until almost evaporated. Add red pepper flakes and stir. Add cream and carefully stir until fully incorporated. Season with salt and pepper and keep warm on low heat.
To finish:
In boiling salted water, cook pasta until desired doneness. Drain pasta. Add 1⁄4 cup pasta water to sauce and stir to combine. Add pasta to sauce and stir. Add butter and slowly stir to incorporate. Plate in bowls and finish with freshly shaved parmesan and a chiffonade of fresh basil leaves.
Yield: serves four