This guy's on to something. Tikka Masala Penne Vodka, anyone? INGREDIENTS: 2 tbsp olive oil 1 medium shallot, finely diced 1-2 tsp Calabrian chile paste 3 cloves garlic, minced 1⁄2 tbsp ginger, grated 1 tsp Kashmiri chili powder (or smoked paprika) 2 tsp ground coriander 2 tsp garam masala 1 tsp ground cumin 1⁄2 cup tomato paste 2 tbsp unsalted butter 1⁄4 cup vodka 2⁄3 cup heavy cream or canned coconut milk 1⁄2 cup parmesan 1⁄2 tbsp fenugreek leaves (kasuri methi - optional) 1 lb rigatoni pasta Cilantro, to garnish RECIPE: Step 1 Add 1 tbs of olive oil to a wide-bottomed pot and heat over medium flame. Step 2 Add the shallot and a generous pinch of salt. Reduce heat to medium-low and cook for 5 minutes, stirring often. We are not looking for browning, but a soft translucency that will disappear into the sauce. As the oil dries, add water, a few tablespoons at a time, until the shallot is cooked. Step 3 Add a bit more oil to the pan. Add Calabrian chile paste and ginger/garlic mince, stirring until fragrant - about 30 seconds. Step 4 Return the pan to medium heat and add the tomato paste, 1 tbsp of butter, Kashmiri chili (or smoked paprika), cumin, coriander, garam masala, and another generous pinch of salt to the pan. Mix to combine, and cook the mixture for around 5 minutes, allowing the tomato paste to take on some deep color in the pan. Stir every minute, adding olive oil as needed to prevent burning (browning is OK!). Step 5 While you keep an eye on the tomato paste mix, bring a large pot of salted water to boil for your noodles. Step 6 Once your tomato paste mixture has darkened to a deep rust color, pour the vodka into the pan, scraping up the crispy bits at the bottom. Cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. (To prevent the vodka from catching fire, turn off your burner while adding vodka, then turn it back on once the vodka stops spattering) Step 7 Adjust the heat on your sauce to low while cooking your noodles to al dente. Once the pasta is cooked, save about a cup of your salty pasta water and drain the rest. Step 8 Add heavy cream and fenugreek leaves (optional) to the sauce, stirring to combine. Step 9 Bump up the heat on the sauce to medium-low, then stir 1/2 cup of pasta water into the sauce. Add your pasta and a knob of unsalted butter, stirring vigorously for a minute or two to produce a glossy sauce. Toss in parmesan and stir, adding more pasta water 1/4 cup at a time until the desired consistency is reached. Taste for seasoning and more salt or parmesan, as needed. Step 12 Plate pasta, finishing with more parmesan, finely chopped cilantro, and a drizzle of heavy cream. #recipes #freefood @Anidas Foodie