Cottage Cheese Vodka Sauce for Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

2 tbsp grass-fed butter

2 shallots (diced)

2 cloves garlic (minced)

1/4 cup tomato paste

2 tbsp vodka

1/2 cup cottage cheese

1-1/2 tsp chili flakes

salt and pepper to taste

2 cups rigatoni (measure dry)

1/3 cup of Parmesan cheese (+ more for serving)

Fresh basil For garnish

Instructions

Bring a large pot of water to a boil and cook pasta al a dente. Reserve 1/2 cup pasta water before draining.

In a blender, add in 1/3 cup of the reserved pasta water, and cottage cheese. Blend until smooth. Set aside.

In a large saucepan, heat the butter then add in the shallot and cook over medium-low heat for 3-5 minutes. Then add in the garlic and mix to combine.

Add in the tomato paste next, and cook until the sauce is darker and a bit caramelized, about 2-3 minutes.

Introduce the vodka and scrape the bottom of the pan with a spatula to remove anything at the bottom, cook it until it’s evaporated about 3-4 minutes.

Add in the cottage cheese mixture, the chili flakes, and 1/2 cup of freshly grated parmesan cheese. Stir until cheese is melted, taste and season with salt and pepper if needed.

Stir in pasta and mix until well combined. If you prefer a more thinner sauce, you can add a touch more pasta water until you've reached the right consistency. Taste and season if needed.

Serve warm with more Parmesan cheese and fresh basil as a garnish