This Vodka Sauce Has No Name (And No Vodka...)
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I was put onto this sauce by Kiln and Kitchen before adjusting it to my preferences: https://www.kilnandkitchen.com/recipe...
🍝 This recipe makes 2 massive (or 3 medium) servings 🍝
1 tbsp butter
1 tbsp olive oil
1 small minced shallot
2 minced garlic cloves
2 oz mezcal
2 tbsp gochujang
15oz canned crushed tomatoes
1/2 cup crema or heavy cream
(if you have to buy one or the other, pick heavy cream. I'm just a Mexican guy who cooks a lot of Mexican food, and thus always stocked with crema)
Half a box of forkable pasta
Parmesan and basil or parsley to garnish
salt and pepper to taste
Cook shallot and garlic in oil and butter over medium heat for 2 minutes. Add mezcal, then gochujang before cooking for 2 more minutes. Add crushed tomatoes and simmer over low heat for 15 minutes. Cook a half pound of pasta (or double this recipe and make a whole box). Add cream to the simmered sauce and season with salt and pepper. (I can't tell you how much, because I don't know how salty your canned tomatoes are!)
Fold the cooked pasta into the finished sauce, and serve on Barkley's Pasta Plates: https://dinnerwithbarkley.com/
Garnish with parmesan and herbs.
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