Ingredients
- 1/4 to 1/2 box linguini
- 1 can diced tomatoes (drained if canned) or fresh diced tomatoes
- 1/4 onion, diced
- 2 tbsp butter
- 1/4 cup tequila
- 1 Fresno chili, diced (seeds removed)
- 1 handful chopped parsley
- 1 handful chopped cilantro
- 3 tbsp pasta water
- 3/4 cup heavy cream
- 1 lemon (juice and zest)
- 1 clove garlic, minced
- Salt & pepper, to taste
- Olive oil, for sautéing
- Grated cheese (optional, for garnish)
Instructions
- Prepare the Base:
- Heat a drizzle of olive oil and butter in a large skillet over medium heat.
- Add the diced onion, garlic, and Fresno chili. Sauté until the onions are soft and fragrant.
- Build the Sauce:
- Stir in the diced tomatoes and cook for 2 minutes.
- Add the tequila, allowing it to cook down slightly to burn off the alcohol.
- Creamy Goodness:
- Pour in the heavy cream, followed by the lemon juice and zest. Stir well to combine.
- Add the reserved pasta water to adjust the sauce’s consistency. Season with salt and pepper to taste.
- Combine and Cook:
- Let the sauce simmer until it thickens slightly.
- Toss the cooked linguini into the sauce, coating it thoroughly.
- Finish with Fresh Herbs:
- Stir in the chopped cilantro and parsley.
- Serve and Garnish:
- Plate the linguini and sprinkle with grated cheese, if desired.
Enjoy this bold and creamy linguini dish with a kick of tequila and chili heat!
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