STEP 1/11
Chop half an onion into small pieces and crush 3 garlic pieces
STEP 2/11
Grind 40g of Parmigiano Regiano cheese
STEP 3/11
Prepare the pasta water on the fire
STEP 4/11
Pour 2T olive oil in a saucepan and stir-fry onion and garlic for 5-7 minutes
STEP 5/11
When the pasta water boils, add a handful of salt and cook the ligatoni noodles until 1 minute before al dente (11 minutes)
STEP 6/11
Add tomato paste and crusted red pepper and stir-fry for 5-7 minutes
STEP 7/11
Add 1 shot of vodka and stir the sauce on the floor, deglasing. Alcohol blows away everything.
STEP 8/11
Add 100ml of whipped cream and gently mix in the sauce
STEP 9/11
Place the cooked pasta in a saucepot and stir slowly, mixing the noodle water and ground cheese (determine the additional noodle water by looking at the appropriate concentration)
STEP 10/11
Taste it and add salt if it's bland (I didn't add it). If it's bland, it's likely that you didn't season the noodles properly.)
STEP 11/11
Place on a plate, topping with cheese and raw basil, and sprinkle with a little olive oil
[Check it out in 1 minute video]
https://youtu.be/t9tvm1rzCv4
When you deglaze with vodka, it feels like the taste of the sauce is agglomerating. It becomes more delicious!