While my achaars get lots of attention as condiments, being dolloped and spread with love, they can also be your secret ingredient to cook with. Case in point, my Spicy Vodka Rigatoni had a helpful boost from both Tomato and Roasted Garlic Achaars. Already thinking about making this one again...Serves 6
3 tbsp salted butter
1 shallots minced (~1 cup), can sub in yellow onion
1/2 cup Brooklyn Delhi Tomato Achaar
1-2 TB Brooklyn Delhi Roasted Garlic Achaar
1/2 shot vodka
3/4 cup heavy cream
1 cup grated parmesan divided
1 lb. tubed pasta such as penne, rigatoni or Cascatelli
torn basil for garnish
Add 1 lb of Rigatoni to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.
Meanwhile, melt butter in a large sauce pan over medium heat then add shallots. Cook down for a few minutes, stirring often, until the shallots are soft and fragrant but not browned.
Next, add Garlic Achaar and Tomato Achaar to the pan and continue stirring until everything is incorporated. Cook for 5 minutes until the mixture is a deep red.
Now add the vodka and stir vigorously for another 3 minutes until the pan has been completely deglazed and the sauce has come together.
Turn the heat to medium-low and add heavy cream and stir until incorporated. Let it simmer on low for 3 minutes then add in 1/2 cup of parmesan cheese and continue stirring until it’s melted.
Now add in the al dente pasta and toss it with the sauce. Then add 1/2 a cup of pasta water until the sauce becomes smooth and creamy! If it still looks dry, add more of the reserved pasta water, little by little, over medium-low heat until the sauce looks silky and smooth.
Add a few scoops of the pasta to each bowl and top with remaining parmesan cheese and basil for garnish.
In this recipe