Pasta alla Mezcal

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

Extra-virgin olive oil

1 small yellow onion (finely chopped)

5 garlic cloves (grated)

5 tablespoons tomato paste

1 tablespoon chopped Calabrian chili peppers (stored in oil)

Diamond Crystal kosher salt

16 ounces dried pasta of choice

3/4 cup mezcal of choice

1 cup heavy cream

2 ounces Pecorino Romano (optional)

Fresh basil (for garnishing)

Directions

Place a large sauté pan over medium heat. Place a large pot of water on the burner next to it.

Add a generous amount of olive oil (a little over 1/3 cup) to the pan, enough to coat the surface.

Add the diced onion to the pan and cook for 5-6 minutes, stirring often. Reduce the heat to medium-low if the onion begins to brown.

Add 1/4 cup of water to the onion, increase the heat to medium and let the water simmer off, allowing the onion to continue to cook while not gaining any color. You want the onion to be completely softened before the next step. This will take about 4-5 additional minutes.

Add the garlic and cook until it is no longer raw, about 2-3 minutes. Add the tomato paste and Calabrian chilies and swirl into the onion, garlic and olive oil. Cook for 2-3 minutes or until it is a shade darker in color. Season with salt.

Bring the pot of water to a boil. Salt the water with a few large pinches of salt.

Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.

While the pasta is cooking, add the mezcal to the pan. Mix and let the alcohol reduce by three quarters. Then add in the cream and bring to a simmer, then immediately turn off the heat. Taste and season with salt as needed.

When the pasta is finished, use a slotted spoon to transfer the pasta directly into the sauce. Add splashes of pasta water 1/4 cup at a time and mix, allowing the sauce to cling to the pasta.

Grate the Pecorino into the pasta, reserving some for garnishing. Add more splashes of pasta water to smooth everything into a thick, creamy sauce.

Serve the pasta in big bowls and grate over more Pecorino as you prefer. Garnish with fresh basil.