Cottage Cheese Vodka Pasta - by Jake Cohen
Ingredients:
Kosher salt
1 pound dried pasta
2 tablespoons olive oil
1 medium yellow onion, finely chopped
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 (6-ounce) can tomato paste
1/2 cup vodka
1 pound low-fat cottage cheese, at room temperature
Directions:
Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water.
Meanwhile in a high-sided skillet, heat the olive oil over medium-high heat. Add the onion and garlic, then season with the crushed red pepper and 2 heavy pinches of salt. Cook until the onion begins to brown 3 to 4 minutes. Stir in the tomato paste and cook for 2 minutes, then stir in the vodka. Reduce the heat to medium, then cook, stirring occasionally, for 5 minutes.
Transfer the tomato mixture to a blender with the cottage cheese and purée until smooth.
Return the sauce back to the pan off the heat with the drained pasta, 1/2 cup reserved pasta water, and 2 heavy pinches of salt. Stir until well coated, adding more pasta water if needed. Taste and adjust the seasoning with salt, then serve.
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