Penne alla Mezcal
Penne alla Mezcal 🥫🍝
🕒 Prep & Cook Time: 30 min | Serves 3-4
Ingredients
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2 tbsp unsalted butter
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1 shallot, finely chopped
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2 cloves garlic, thinly sliced
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1/4 cup Rosaluna Mezcal
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14.5 oz whole peeled tomatoes
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1 cup heavy cream
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3 oz parmigiano-reggiano grated, plus more for serving
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1 box Brami Penne pasta
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Salt and freshly ground black pepper, to taste
Instructions:
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Bring a large pot of salted water to a boil. Cook the penne until just al dente. Reserve 1 cup of the pasta water, then drain.
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In a large skillet over medium heat, melt the butter. Add the shallot and garlic. Cook, stirring often, until softened and fragrant, about 4–5 minutes.
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Add the mezcal and let it simmer for 2–3 minutes to cook off the alcohol slightly.
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Add the tomatoes and crush in the pan with a spoon. Let simmer gently for 10–12 minutes until thickened.
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Remove the pan from heat. Stir in the cream until fully combined. Transfer the sauce to a blender and blend until smooth (or use an immersion blender directly in the pan).
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Return the sauce to the skillet over low heat. Stir in the cheese, season with salt and pepper. Add the cooked pasta and 1/4 cup reserved pasta water. Continue to stir until noodles are well coated. Add more pasta water if needed to loosen the sauce in 1/4 cup increments
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Remove from heat and sprinkle with extra Parmigiano-Reggiano before serving!