Sort ingredients
mhainlen
QR Code
Listen
Pdf
Heat oil in a large skillet and add onion, cook until just softening about 3 minutes - add garlic.
Mix until fragrant, about 45 seconds then stir in the tomato paste.
Cook, stirring often about 5 minutes then add the vodka.
Stir in well, scraping bottom of the pan as you go until it’s mostly gone.
Turn down the heat a bit and add the cream, red pepper flakes and paprika, stir well until combined, season with salt & pepper, remove from heat and set aside.
Melt butter in a small pot and add the panko crumbs - cook stirring often until golden brown, add the parsley, mix and set aside for garnish.
Bring a large pot of salted water, to a boil, and add the pasta - stir well so it doesn’t stick.
Cook about a minute less than package directions, or until al dente.
Drain the pasta, but hang on to one cup of the pasta water and put the sauce back onto the heat and add the pasta and ½ cup of the Parm.
Cook, stirring well to combine, and adding ¼ of the reserved water at a time to get the pasta to your desired creaminess.
Serve with more Parmesan and topped with some of the crispy Panko.