• 2 tbsp. kosher salt
• 4 tbsp. unsalted butter
• 8-12 fresh curry leaves, patted dry (optional but they do add flavor – I added)
• 1 tsp. black mustard seeds (optional – I added)
• 2 large shallots or 1 small yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp. ground cumin
• 1 cup (or one 9-oz. jar) Brooklyn Delhi tomato achaar (see note 1)
• 1/4 cup tomato paste
• 1 cup heavy cream
• 1/4 cup vodka (I used white wine Pinot Grigio)
• Pinch of MSG (optional – I did not add nor do I have in my pantry – see note 2) 
• 1 lb. casarecce pasta (or strozzapreti, gemelli, campanelle, or rigatoni)
• 1/2 cup Parmesan, finely grated and more for serving

Bring 4 quarts of water and the salt to a boil in a large saucepan.

Melt the butter in a large, high-side skillet over medium heat. Add the curry leaves and mustard seeds, if using, and cook until the seeds start to sputter and the leaves turn bright green, just about 1 minute. Add the shallots or onion and cook 4-6 minutes, stirring occasionally. Add the garlic and cumin, and cook, stirring until fragrant for 1 minute. Add the achaar and tomato paste and cook, stirring occasionally, until the mixture darkens and starts to fry around the edges. Carefully, stir in the cream, vodka and MSG (optional). Bring to a simmer and cook until the sauce thickens and a spoon leaves a trail in the bottom of the pan when the sauce is stirred, 1 to 3 minutes.

Cover and remove the pan from the heat. If desired, the sauce can sit covered for up to 2 hours. Warm over low heat before proceeding with the recipe.

Add the pasta to the boiling water and cook for 2 minutes less than the low end of the package instructions. Transfer the pasta directly to the skillet over medium-high heat. Add 3/4 cup of the pasta water and cook, stirring constantly, until the sauce clings to the pasta , 3-5 minutes. It will look soupy but once the cheese is added it will thicken. If too thick add more pasta water a few tbsp. at a time.

Remove the saucepan from the heat and stir in the Parmesan. Remove to a serving dish and sprinkle with more grated Parmesan.

NOTE 1: Brooklyn Delhi Achaar – is also known as Indian pickle and is a savory, spicy-sweet relish that goes great on pizza and as an addition to any jarred tomato sauce. You will love this spicy condiment on so many recipes! (Brooklyn Delhi also makes a Roasted Garlic Achaar).

NOTE 2: See this article for the status of this “unami” ingredient from being forbidden back in the 1970’s or there about when I learned about it to an ingredient I am now finding in recent cookbooks. That it got a bad wrap but has come back! https://foodinsight.org/msg-a-brief-history/#:~:text=By%201908%2C%20Professor%20Ikeda%20had,patent%20to%20produce%20MSG%20commercially.

Recipe by cookingwithauntjuju.com