Spicy Cottage Cheese Pasta Alla Vodka

Preparation

1. Step 1

   Set a large pot of generously salted water over high heat to bring to a boil.

2. Step 2

   Meanwhile, heat 2 tablespoons olive oil in a large, high-sided stainless steel skillet over medium-low. Add the shallot and garlic and cook gently, stirring occasionally, until meltingly soft and just slightly bronzed, 10 minutes.

3. Step 3

   Increase heat to medium and add the cherry tomatoes. Cook, stirring often, until the tomatoes start to slump, wrinkle and burst, 5 to 7 minutes. Gently press on the tomatoes as they soften to encourage their rupturing.

4. Step 4

   As the tomatoes cook, add the pasta to the boiling water and cook according to package directions for al dente. When it is cooked, reserve 2 cups pasta water, drain the pasta and transfer it back to the pot. Cover to keep warm.

5. Step 5

   Once the tomatoes are starting to wrinkle and burst, add the tomato paste and crushed red pepper and cook, stirring frequently, until the paste deepens in color like the descending shades of a paint swatch, and the pan is slicked with a terracotta oil, 4 to 5 minutes. Deglaze the pan with vodka, stirring carefully to scrape up any stuck-on bits from the bottom of the pan, and simmer for 1 minute to reduce to a jamlike consistency. Transfer this mixture to the bowl of a food processor and let cool slightly.

6. Step 6

   To the food processor add the cottage cheese, Parmesan, remaining 2 tablespoons olive oil and a few cracks of black pepper, and blend until smooth — not a chunk in sight! This could take a few minutes, stopping once halfway through to scrape down the sides.

7. Step 7

   With the processor running, slowly drizzle in 1½ cups of the reserved pasta water, about ½ cup at a time, until well combined and glossy. Taste and adjust seasoning as necessary.

8. Step 8

   Transfer the sauce to the pot with pasta and toss vigorously off heat, adding a little more pasta water a tablespoon at a time — you don’t want the sauce to curdle — to loosen it up if desired. Serve topped with more black pepper and Parmesan, and garnish with torn basil.