Method
- 01
Bring a large pot of salted water to a boil and cook your Casarecce pasta until 10 minutes short of al dente. Reserve 1 cup of reserved pasta water before draining.
- 02
In a wide skillet over medium heat, warm your olive oil. Add your garlic cloves, minced and your red pepper flakes, stirring until fragrant but not browned.
- 03
Carefully pour in your vodka, scraping up any browned bits. Simmer until reduced by half so the alcohol cooks off.
- 04
Stir in your Bona Fortuna Basil Marinara and your kosher salt. Simmer uncovered, stirring occasionally, until slightly thickened.
- 05
With the camera rolling, slowly pour in your heavy cream while stirring. Stir until fully combined and glossy.
- 06
Add the drained Casarecce directly into the skillet along with a splash of your reserved pasta water. Toss over low heat for 2 minutes until the pasta is coated and al dente.
- 07
Remove from heat, stir in your parmesan cheese, grated until melted and glossy, adding more pasta water if needed to loosen. Top with your fresh basil leaves, torn and extra parmesan. Serve immediately while the sauce is still glossy and pink.
