By now it should be obvious that I have an obsession with vodka pasta. But as someone who greatly prefers drinking tequila over vodka, I wanted to see what the results would be like if you swapped spirits. Depending on the tequila you use, your sauce will have a hint of citrus and even sweetness to it, as opposed to the more neutral effect of vodka. End result: we loved it and I’ll definitely be making it again!

Let me know what you think and if you prefer vodka or tequila… to drink and in pasta!

Adapted from Wishbone Kitchen’s vodka pasta

Ingredients

• Olive oil  
• 1/2 of a yellow onion, finely diced 
• 4 garlic cloves, finely minced or grated
• 1 can or tube of tomato paste
• 3 tablespoons of tequila (I use Blanco)
• 14 oz can cherry tomatoes or crushed tomatoes (I usually use half of a 28-ounce can of crushed tomatoes) 
• Parmigiano Reggiano rind, optional
• 6 to 7 tablespoons of cold butter (see note)
• 3 tablespoons of heavy cream, optional (see note)
• 2 tablespoons of Calabrian chili paste, more or less to taste
• Red pepper flakes, to taste
• 1 pound of dried Mezze Rigatoni pasta
• Lots of freshly grated Parmigiano Reggiano
• Fresh basil 
• Kosher salt 

Directions

1. Heat a large skillet over medium heat. Add a couple of tablespoons of Olive oil, followed by the onions and a large pinch of salt. Cook until the onions are softened, about 5 minutes. Then add the garlic and cook for 30 seconds to a minute. 
2. Add in the tomato paste and cook until it starts to caramelize, around 5 minutes. Pour in the tequila and stir to combine with the tomato paste, cooking until the liquid evaporates. Stir in the canned tomatoes and a big pinch of salt, and reduce to a simmer. Simmer for 10 to 20 minutes or until the sauce has reduced by about half. If you have a parm rind, add it in now for extra flavor. Be sure to remove it before adding in the noodles later. 
3. While the sauce simmers, cook the pasta until al dente in boiling salted water. You’ll finish cooking them in the sauce. 
4. Add half of the cold butter and cream (if using) to the sauce and stir to combine. Once the pasta is done, transfer directly to the sauce, along with some pasta water. Add in the rest of the butter and cook until the pasta is done, about 3 minutes, allowing the pasta to absorb the sauce. You can add more pasta water as needed. 
5. Turn off the heat and add the Parmigiano Reggiano, basil, and another splash of pasta water. Stir in the Calabrian chilies, and red pepper flakes, and mix to combine. Serve with fresh parm on top! 

Notes:

• BUTTER & CREAM: I usually do a splash or two of heavy cream and then use more butter! If using the heavy cream, feel free to decrease the butter to 4 to 5 tablespoons total.