Cavatelli with Brandy Tomato Cream Sauce and Shrimp

This is a recreation of one of my favorite pasta dinners in the entire world, and I've finally gotten it to the point where it tastes exactly like it does from my favorite restaurant in New York City. Think of it like a vodka sauce, but with brandy instead of vodka. It's a little spicy, very tomato-y, and there's a touch of cream that brings it all together.

I love serving shrimp with this pasta, but you could omit the shrimp and keep it vegetarian, or even go wild and add in cooked crab meat, scallops, or even lobster. This dish is great on its own, or you could serve it as a side dish with your favorite roast fish or grilled steak. I like to serve it with a side of simple sautéed broccolini (and then I use the same pan I cook the broccolini in to sear the shrimp), otherwise broccoli rabe or a simple green salad also works well.

I like making my own handmade cavatelli, but store bought works just as well. If you can't find cavatelli at the store, I would substitute orecchiette, rigatoni, or some other smaller pasta shape that has more chew / bite to it. You can absolutely sub your favorite gluten free pasta here, and the whole thing would be GF.

The key with this pasta (and most pastas for that matter) is to reserve some of the pasta cooking liquid - it will help create the right consistency for the sauce. I use a liquid measuring cup to reserve some right when the pasta finishes cooking, or you could use a ladle to scoop some out and right into the sauce.

Serves 4 for dinner.