optional: 1 small bunch spinach or other green of your choice
1vidalia onion or 2 shallots, diced
4garlic cloves, minced
3.5ouncestomato paste
1medium tomato, diced
3tablespoons1.5 ounces vodka
3/4cupheavy cream or coconut milk
fresh parmesan cheese for sprinkling
Instructions
Cook the pasta (and the greens):
Fill a medium to large pot with water and bring to a boil. Add a big pinch of salt to the water.
Blanch the greens so they are easy to add to the sauce! To do this, add the greens to the salted water. Let sit in the boiling water, uncovered, for about 30-45 seconds, until bright green and wilted. Remove with a slotted spoon or spider and run under cold water to stop it from cooking (don’t get rid of water- you need it for the pasta).
Set greens aside in a colander or something that can absorb the excess water from the greens.
Cook pasta according to directions. Right before you drain the pasta, reserve 3/4 cup of the liquid the pasta cooked in (P.S. If you forget to do this- it’s not the end of the world. I’ve forgotten and it worked fine 🙂
Create the sauce:
Heat a large skillet over low to medium heat. Add in enough oil to generously coat the pan, about 1-2 tablespoons.
Add in onions and garlic. Satue until lightly brown, about 5 minutes.
Add in tomato paste, tomato, and greens, and some salt to season (about 1/4-1/2 teaspoon). Continue to saute until it is a dark red and beginning to turn a darker brown, about another 5 minutes. Stir frequently.
Add in vodka and continue to saute until the vodka has reduced and mostly evaporated.
Turn heat off.
In a small cup, combine heavy cream and 1/2 cup of hot pasta water (either from pasta depending on your timing or just add some hot almost boiling water if you forgot). If using coconut milk, only add in 1/4 cup of the hot pasta water (the coconut milk is a bit thinner). This ensures the cream won’t break when you add it to the sauce. Stir to combine. Then add in cream to the pan and stir to incorporate.
Add in pasta and toss to coat the pasta in the sauce. Top with parmesan.