You probably already know about my obsession with bourbon, and my new crème fraîche obsession, too. Crème fraîche is often reserved for dessert, but it is perfect for sauces, too. And bourbon, yeah, typically a drink. But if it tastes good to drink straight, how could it not be good cooked down into a sauce, too?
1/2 pound rigatoni (or other tubular) pasta
1 tablespoon butter
1 shallot, finely chopped
1/2 teaspoon salt
1/3 cup bourbon
1/3 cup crème fraîche
Handful of flat leaf parsley, chopped
1/4 cup parmesan
pinch of red pepper flakes
- Cook pasta in salted water until al dente.
- Melt butter in sauce pan over medium heat. Add shallot and salt. Saute until shallots are translucent, about 3 minutes.
- Deglaze the pan with bourbon and simmer over medium heat until the liquid has reduced by half.
- Remove from heat and stir in crème fraîche. Toss with pasta and parmesan.
- Garnish with red pepper flakes.