3-6Calabrian chilieschopped (make it as spicy as you’d like! you can also sub red pepper flakes)
1-4.5oztube tomato paste
½tspdried oregano
½cupvodkaor dry white wine
¾cupheavy cream
1lb.pasta of choicerigatoni, penne, ziti, all work great!
½cupgrated pecorino romanoplus more for serving
Kosher salt and pepper to taste
8ozfresh mozzarellasliced
Instructions
Begin by preparing the pesto. In a food processor, pulse basil, parsley, pine nuts, garlic, and olive oil until a coarse paste forms. Add in pecorino cheese and lemon zest and pulse a few times to combine. Season to taste with salt and pepper. Set aside.
Bring a large pot of water to a boil over high heat for cooking the pasta. Grease a large baking dish with olive oil.
Meanwhile, heat a large skillet over medium heat. Add onions and garlic and cook until softened.
Add chiles and tomato paste and cook, stirring, until tomato paste beings to darken in color, about 3-5 minutes.
Stir in oregano.
Deglaze with vodka and let reduce slightly.
Stir in cream and pecorino. Season with salt and pepper. Turn heat to low while boiling pasta.
Season boiling water heavily with salt. Drop in pasta and cook until pasta is just under al dente. As pasta cooks, add splashes of pasta water to the sauce to thin slightly.
Drain pasta and add to pan with sauce. Stir to coat pasta in sauce, and add more splashes of pasta water, if needed, to create a creamy, emulsified sauce.
Turn broiler to high.
Pour pasta into prepared baking dish. Top pasta with dollops of pesto*
Lay fresh mozzarella over the pasta. Sprinkle with more pecorino and drizzle with olive oil.
Broil for 5-7 minutes until cheese is melted and golden. Keep an eye on this, as it can burn quick!
Serve with more pesto on the side for extra topping if desired :)
Notes
You won’t need all the pesto for this recipe. Just add as much to the top as you’d like. You can keep the extra in the fridge or freezer for future uses.