epicurious3.0
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, "Why didn't anyone try this sooner?"
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Joe Sasto📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●dutch oven
- ●oven
- ●pan
- ●pot
📝 Preparation Steps
1
Heat 3 Tbsp. extra-virgin olive oil in a large saucepan or Dutch oven over medium heat. Add 1 medium white onion, sliced in ½" rings, and 4 medium garlic cloves, peeled, and fry, stirring occasionally, until golden brown, 5–⏱️ 8 minutes. Use a spider or slotted spoon to remove the onions and garlic to a plate and set aside.
. extra-virgin olive oil3 Tbspmedium white onion, sliced in ½" rings1medium garlic cloves, peeled4
2
Add 2 Tbsp. tomato paste to the pan and cook, stirring constantly to ensure it doesn’t burn, until fragrant, 1–⏱️ 2 minutes. Add one 28-oz. can crushed tomatoes, 1 tsp. dried oregano, 1 tsp. dried thyme, and 1 tsp. dried parsley and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has reduced slightly and the raw tomato flavor has cooked off, about ⏱️ 15 minutes.
. tomato paste2 Tbspcrushed tomatoes1 (28-oz.) can. dried oregano1 tsp. dried thyme1 tsp. dried parsley1 tsp
3
Place 1 lb. dried pasta in a large, wide pot with a lid and cover with cold water (you want a ratio of 4:1 water to dried pasta). Season with kosher salt, cover with the lid, and bring to a boil, stirring often to avoid sticking. When the water boils, remove the lid and cook, stirring often, until the pasta is al dente, about 4½ minutes.
. dried pasta (I like penne or spaghetti)1 lbKosher salt
4
Back to the sauce: Add ½ cup mezcal to the tomato sauce and cook until the alcohol has evaporated, 2–⏱️ 3 minutes. Add 1 cup heavy cream and cook, stirring occasionally, until the sauce has reduced slightly and smells amazing, 8–⏱️ 10 minutes. Season to taste with salt and freshly ground black pepper.
heavy cream1 cupFreshly ground black pepper
5
Use a spider or tongs to transfer the cooked pasta to the pan. Toss to combine and add starchy pasta cooking water as needed to make a smooth, creamy sauce. Season to taste with salt and pepper and garnish with freshly grated Parmigiano-Reggiano and fresh basil leaves (if using).
Fresh basil leaves, to garnish (optional)
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