Creamy tomato pasta with caramelized onion and garlic, finished with mezcal and heavy cream.
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| prepBring a large pot of salted water to a boil for pasta | |||||||
| 3 Tbsp. extra-virgin olive oil | Heat oil, fry onion & garlic until golden, 5–8 min | Add mezcal, cook 2–3 min until alcohol evaporates | Add cream, simmer 8–10 min until reduced | Season sauce with salt & pepper to taste | Transfer pasta to sauce, toss & adjust consistency | Season to taste, garnish with cheese & basil | |
| 1 medium white onion, sliced in ½" rings | |||||||
| 4 medium garlic cloves, peeled | |||||||
| 2 Tbsp. tomato paste | Cook tomato paste 1–2 min, add tomatoes & herbs | Simmer sauce 15 min until raw flavor cooks off | |||||
| 1 (28-oz. / 800 g) can crushed tomatoes | |||||||
| 1 tsp. dried oregano | |||||||
| 1 tsp. dried thyme | |||||||
| 1 tsp. dried parsley | |||||||
| 120 ml mezcal | |||||||
| 240 ml heavy cream | |||||||
| Kosher salt | |||||||
| Freshly ground black pepper | |||||||
| 1 lb. / 450 g dried pasta (penne or spaghetti) | Cook pasta al dente, about 4½ min | ||||||
| Freshly grated Parmigiano-Reggiano, for serving | |||||||
| Fresh basil leaves, to garnish (optional) | |||||||
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