Penne alla Mezcal

Penne alla Mezcal 🥫🍝

🕒 Prep & Cook Time: 30 min | Serves 3-4

Ingredients

• 2 tbsp unsalted butter

• 1 shallot, finely chopped

• 2 cloves garlic, thinly sliced

• 1/4 cup Rosaluna Mezcal

• 14.5 oz whole peeled tomatoes 

• 1 cup heavy cream

• 3 oz parmigiano-reggiano grated, plus more for serving

• 1 box Brami Penne pasta

• Salt and freshly ground black pepper, to taste

Instructions:

1. 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.

2. 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.

3. Add the mezcal and let it simmer for 2–3 minutes to cook off the alcohol slightly.

4. Add the tomatoes and crush in the pan with a spoon. Let simmer gently for 10–12 minutes until thickened.

5. 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).

6. 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

7. Remove from heat and sprinkle with extra Parmigiano-Reggiano before serving!