This spicy, silky sauce is a quick dinner option when you're looking for something with a little kick!
Butter (unsalted) Garlic Double-concentrated tomato paste Tequila Heavy cream Red pepper flakes Pasta
In your heavy-bottomed pot or dutch oven, heat 6 tbsp butter until melted. Meanwhile, bring a large pot of salted water to boil. Add the double-concentrated tomato paste and 4 minced garlic cloves. Whisk and cook until fragrant and tomato has turnt a burnt red color, about 3-5 minutes.
Deglaze your pan by adding 1/4 cup tequila, scraping up any bits on the bottom of the pan while stirring. The tequila will become more subtle and the actual alcohol taste will disappear.
Cook and stir for 3 minutes before adding the 2 tsp red pepper flakes.
Add 1 cup (half of the total) of heavy cream to the pan and whisk to combine. turn the heat down to let the sauce thicken and simmer for about 3 minutes.
Then, add the rest of the cream and stir to combine.
Keep the sauce going on a gentle simmer while the pasta finishes cooking.
Add the cooked pasta to the sauce and add some pasta water if you want to thin the sauce out a little bit.
Top your pasta with fresh basil, red pepper flakes, or grated Parmigiano Reggiano. Enjoy!