Kung Pao Spaghetti all Vodka

• Produce

  • 6 Garlic cloves
  • 1 inch Ginger
  • 3 tbsp Parsley, fresh
  • 1/4 cup Peanuts, dry roasted
  • 2 Red chilies, dried
  • 4 Scallions
  • 5 Tomatoes, large

• Pasta & Grains

  • 1 lb Spaghetti pasta

• Baking & Spices

  • 1 Kosher salt
  • 1 tsp Sichuan peppercorns

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Vodka

Found on hapanom.com

Description

Ingredients

• 5 large tomatoes
• ⅓ cup extra virgin olive oil
• 1-2 teaspoons Sichuan peppercorns*
• 2-10 dried red chilies, roughly chopped, seeds discarded*
• 4 scallions, white parts thinly sliced + 2 of the 4 green parts thinly sliced (green parts for garnish)
• 6 garlic cloves, thinly sliced
• 1 inch ginger, grated
• ¼ cup vodka
• kosher salt
• 1 pound spaghetti pasta
• ½ cup heavy cream
• 3 tablespoons fresh parsley, roughly chopped
• ¼ cup dry roasted peanuts, roughly chopped

Directions

• Bring a large pot of water to a boil. In the meantime, cut a shallow X in the bottom of each tomato. Prepare a bowl of ice water and set aside. Once the pot of water comes to a boil, plunge the tomatoes into the water for 30 seconds. Using a slotted spoon, transfer the tomatoes to the bowl of ice water to stop the cooking process. Peel the skins off and slice the tomatoes in half. Lightly squeeze each half over a sink to dislodge the seeds. Cut the tomatoes into a small dice and allow to drain in a colander for 10 minutes.
• Meanwhile bring a large pot of salted water to a boil for the pasta.
• In a large sauté pan over medium heat, warm the olive oil. Add the Sichuan peppercorns and once they start to sizzle, cook for 2 minutes longer, until fragrant. Remove the peppercorns with a slotted spoon and discard.
• Turn the heat down to low and add the chili peppers to the Sichuan peppercorn infused oil. Cook until they darken, less than 1 minute. Add the scallions, garlic, and ginger and sauté until fragrant, about 1-2 minutes.
• Remove the pan from the heat and carefully add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes and ½ teaspoon salt. Simmer uncovered for 10 minutes.
• Add the pasta to the pot of boiling water you prepared earlier and cook until al dente, about 9-10 minutes. Drain well and add the pasta to the sauté pan.
• Add the cream and stir well until the well incorporated, about 2 minutes. Taste and add more salt, if needed.
• Divide among bowls, sprinkle with scallions and chopped peanuts. Serve immediately and enjoy!