1 lb spaghetti
2 tbsps olive oil
2 tbsps butter
2 tbsps onion, chopped
3 cloves garlic, minced
1 carrot, shaved
1/2 cup vodka
2 tbsps crushed tomatoes
3/4 cup fresh cilantro, chopped (stems too)
1 cup 10% cream
1 cup reserved pasta water
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 tbsp cornstarch
1 cup milk
1/4 cup parmesan cheese
Cook your pasta as per package directions. While that's happening start your sauce.
Using a large skillet, heat the oil and butter and add the onion and garlic. Cook until just translucent. Add the carrot which I used a vegetable peeler on.
Next (here's the part you were waiting for) add the vodka.
Cook 2-3 minutes until the carrot softens.
In goes the cilantro and crushed tomatoes. Isn't the heart cute? And I didn't even do this on purpose, I swear : )
Pour in the cream and add the seasonings.
Before you drain your pasta reserve about a cup of the water and set aside.
Whisk the cornstarch into 1 cup of milk and whisk it into the sauce.
Cook 2 more minutes until it starts to thicken, then add the parmesan.
Put your drained spaghetti into the sauce pan and stir together.
At this point you can decide how much pasta water to add depending on the consistency of sauce that you prefer. Add a little at a time.