Brown Butter Chili Crisp Penne alla Vodka

Ingredients

• 8 oz penne pasta (or rigatoni)
• 3 tbsp butter
• 1–2 tbsp chili crisp oil
• 1 shallot or ½ onion, finely minced
• 3 cloves garlic, minced or grated
• 5–6 pieces sun-dried tomatoes, chopped
• 1 tbsp hot pepper paste
• ⅓ cup tomato paste
• ⅔ cup heavy cream
• ¼ cup milk
• Handful of fresh basil, chopped
• 1–2 tsp Italian seasoning
• ⅔ cup freshly grated Parmesan cheese
• ⅓ cup freshly grated pecorino cheese
• Salt, to taste

Directions

• Bring a pot of water to a boil. Add the pasta and cook 7–8 minutes. Drain, reserving some pasta water.
• Add the butter to a saucepan. Melt over low heat, then increase to medium. Stir until brown bits appear and the butter turns golden.
• Add the chili crisp oil, shallot/onion, sun-dried tomatoes, and garlic. Cook 3–4 minutes until softened.
• Add the hot pepper paste and tomato paste. Cook 2–3 minutes until darkened. Add a splash of vodka (optional) and cook 2–3 minutes more.
• Add the heavy cream, milk, and basil. Stir well and cook 1 minute.
• Season with salt and chili flakes. Stir in the grated cheeses and 1–2 tbsp pasta water for a smooth sauce. Add the cooked pasta, toss to combine, and serve.

From eatsbyramya on Instagram; recipe at eatsbyramya.com.