Spicy Vodka Conchiglie Recipe
San Marzano tomatoes, peperoncino, crema
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Ingredients
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Pasta
Sauce
Cream
Garnish
Method
Cooking Pasta
- 1
Cook the Conchiglie
In a large pot, bring salted water to a boil. Add the conchiglie pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the crushed San Marzano tomatoes and peperoncino. Season with salt and pepper, and let simmer for about 10-15 minutes.
- 3
Add Cream
Stir in the heavy cream and let the sauce simmer for an additional 5 minutes, mixing well until combined.
Combining Ingredients
- 4
Combine Pasta and Sauce
Add the drained conchiglie pasta to the sauce and toss gently to coat the pasta evenly with the sauce.
Serving
- 5
Serve
Serve hot, garnished with chopped fresh basil and grated Parmesan cheese to taste.
