Pasta Alla Mezcal

Method

1. 1

   Heat 3 Tbsp. extra-virgin olive oil in a large saucepan or Dutch oven over medium heat. Add 1 medium white onion, sliced in ½" rings, and 4 medium garlic cloves, peeled, and fry, stirring occasionally, until golden brown, 5–8 minutes. Use a spider or slotted spoon to remove the onions and garlic to a plate and set aside.

2. 2

   Add 2 Tbsp. tomato paste to the pan and cook, stirring constantly to ensure it doesn’t burn, until fragrant, 1–2 minutes. Add one 28-oz. can crushed tomatoes, 1 tsp. dried oregano, 1 tsp. dried thyme, and 1 tsp. dried parsley and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has reduced slightly and the raw tomato flavor has cooked off, about 15 minutes.

3. 3

   Place 1 lb. dried pasta in a large, wide pot with a lid and cover with cold water (you want a ratio of 4:1 water to dried pasta). Season with kosher salt, cover with the lid, and bring to a boil, stirring often to avoid sticking. When the water boils, remove the lid and cook, stirring often, until the pasta is al dente, about 4½ minutes.

4. 4

   Back to the sauce: Add ½ cup mezcal to the tomato sauce and cook until the alcohol has evaporated, 2–3 minutes. Add 1 cup heavy cream and cook, stirring occasionally, until the sauce has reduced slightly and smells amazing, 8–10 minutes. Season to taste with salt and freshly ground black pepper.

5. 5

   Use a spider or tongs to transfer the cooked pasta to the pan. Toss to combine and add starchy pasta cooking water as needed to make a smooth, creamy sauce. Season to taste with salt and pepper and garnish with freshly grated Parmigiano-Reggiano and fresh basil leaves (if using).

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