{"id":"25f43782-7ccf-4482-b694-2da8ed735606","url":"https://recipestripper.com/recipes/25f43782-7ccf-4482-b694-2da8ed735606","source_url":"https://cooking.nytimes.com/recipes/786125287-spicy-cottage-cheese-pasta-alla-vodka","title":"Spicy Cottage Cheese Pasta Alla Vodka","description":"If you’ve ever wondered if you could swap cottage cheese in for heavy cream in everyone’s favorite fiery pasta sauce — and why wouldn’t you, given cottage cheese’s “It Girl” status — rest assured, you can. It takes a little finesse to ensure the pasta sauce stays luscious, given cottage cheese’s high protein and low fat contents. (This is not the time for low-fat cottage cheese. You need what little fat you can get here, so reach for the whole-milk stuff.) Heed this advice: To keep the sauce from curdling, blitz it for longer than you think it needs, incorporate warm pasta water just a little at a time, and toss it with perfectly cooked, stout rigatoni off heat.","servings":4,"servings_text":"4 servings","prep_time":"PT0H10M","cook_time":"PT0H35M","total_time":"PT0H45M","ingredients":[{"text":"Salt","item":"Salt"},{"text":"4 tablespoons extra-virgin olive oil, divided","item":"extra-virgin olive oil","quantity":4,"unit":"tbsp","preparation":"divided"},{"text":"2 shallots, roughly chopped","item":"shallots","quantity":2,"preparation":"roughly chopped"},{"text":"2 garlic cloves, roughly chopped","item":"garlic cloves","quantity":2,"preparation":"roughly chopped"},{"text":"1 cup (5 ounces) cherry or grape tomatoes","item":"cherry or grape tomatoes","quantity":1,"unit":"cup","metric_alternate":{"quantity":5,"unit":"oz"}},{"text":"1 (4.5-ounce) tube tomato paste (or a 6-ounce can)","item":"(4.5-ounce) tube tomato paste","quantity":1,"preparation":"or a 6-ounce can"},{"text":"1 teaspoon crushed red pepper","item":"crushed red pepper","quantity":1,"unit":"tsp"},{"text":"½ cup vodka","item":"vodka","quantity":0.5,"unit":"cup"},{"text":"1 pound mezze rigatoni or other short tubular pasta","item":"mezze rigatoni or other short tubular pasta","quantity":1,"unit":"lb"},{"text":"1 cup (8 ounces) whole-milk cottage cheese, at room temperature","item":"whole-milk cottage cheese","quantity":1,"unit":"cup","preparation":"at room temperature","metric_alternate":{"quantity":8,"unit":"oz"}},{"text":"1 cup (2 ounces) grated Parmesan, more for serving","item":"grated Parmesan, more for serving","quantity":1,"unit":"cup","metric_alternate":{"quantity":2,"unit":"oz"}},{"text":"Black pepper","item":"Black pepper"},{"text":"Torn fresh basil leaves, for serving","item":"Torn fresh basil leaves, for serving"}],"instructions":[{"number":1,"text":"Set a large pot of generously salted water over high heat to bring to a boil."},{"number":2,"text":"Meanwhile, heat 2 tablespoons olive oil in a large, high-sided stainless steel skillet over medium-low. Add the shallot and garlic and cook gently, stirring occasionally, until meltingly soft and just slightly bronzed, 10 minutes."},{"number":3,"text":"Increase heat to medium and add the cherry tomatoes. Cook, stirring often, until the tomatoes start to slump, wrinkle and burst, 5 to 7 minutes. Gently press on the tomatoes as they soften to encourage their rupturing."},{"number":4,"text":"As the tomatoes cook, add the pasta to the boiling water and cook according to package directions for al dente. When it is cooked, reserve 2 cups pasta water, drain the pasta and transfer it back to the pot. Cover to keep warm."},{"number":5,"text":"Once the tomatoes are starting to wrinkle and burst, add the tomato paste and crushed red pepper and cook, stirring frequently, until the paste deepens in color like the descending shades of a paint swatch, and the pan is slicked with a terracotta oil, 4 to 5 minutes. Deglaze the pan with vodka, stirring carefully to scrape up any stuck-on bits from the bottom of the pan, and simmer for 1 minute to reduce to a jamlike consistency. Transfer this mixture to the bowl of a food processor and let cool slightly."},{"number":6,"text":"To the food processor add the cottage cheese, Parmesan, remaining 2 tablespoons olive oil and a few cracks of black pepper, and blend until smooth — not a chunk in sight! This could take a few minutes, stopping once halfway through to scrape down the sides."},{"number":7,"text":"With the processor running, slowly drizzle in 1½ cups of the reserved pasta water, about ½ cup at a time, until well combined and glossy. Taste and adjust seasoning as necessary."},{"number":8,"text":"Transfer the sauce to the pot with pasta and toss vigorously off heat, adding a little more pasta water a tablespoon at a time — you don’t want the sauce to curdle — to loosen it up if desired. Serve topped with more black pepper and Parmesan, and garnish with torn basil."}],"date_published":"2026-10-29T23:42:14.428539+00:00","date_modified":"2026-10-29T23:42:14.428539+00:00"}