Pasta Alla Mezcal

If you like alla vodka, you’ll love alla mezcal. In the classic vodka version, the ethanol in the alcohol is used as an emulsifier in the sauce but doesn’t really add any flavor. Since more flavor is more better, I decided to try swapping out my favorite adult beverage, and the result was a smoky take on the Italian American classic.

This creamy marinara sauce is great tossed with any dried pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

Serves 4 to 6

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

  Breaking the Rules: A Fresh Take on Italian Classics Joe Sasto

• 1 medium white onion, sliced in 1/2-inch rings

• 4 medium garlic cloves, peeled

• 2 tablespoons tomato paste

• 1 (28-ounce) can crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley

• 1/2 cup mezcal

• 1 cup heavy cream

• Kosher salt and freshly ground black pepper

• 1 pound dried pasta (I like penne or spaghetti)

• Freshly grated Parmigiano- Reggiano, for serving

• Fresh basil leaves, to garnish (optional)

DIRECTIONS

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and garlic and fry, stirring occasionally, until golden brown, 5 to 8 minutes. Use a spider or slotted spoon to remove the onions and garlic to a plate and set aside.

2. Add the tomato paste to the pan and cook, stirring constantly to ensure it doesn’t burn, until fragrant, 1 to 2 minutes. Add the crushed tomatoes, oregano, thyme, and parsley and bring the sauce to a simmer. Cook, stirring occasionally, until the sauce has reduced slightly and the raw tomato flavor has cooked off, about 15 minutes.

3. Place the pasta in a large, wide pot with a lid and cover with cold water (you want a ratio of 4:1 water to dried pasta). Season with salt, cover with the lid, and bring to a boil, stirring often to avoid sticking. When the water boils, remove the lid and cook, stirring often, until the pasta is al dente, about 41/2 minutes.

4. Back to the sauce: Add the mezcal to the tomato sauce and cook until the alcohol has evaporated, 2 to 3 minutes. Add the cream and cook, stirring occasionally, until the sauce has reduced slightly and smells amazing, 8 to 10 minutes. Season to taste with salt and pepper.

5. Use a spider or tongs to transfer the cooked pasta to the pan. Toss to combine and add starchy pasta cooking water as needed to make a smooth, creamy sauce. Season to taste with salt and pepper and garnish with Parmigiano and basil (if using).

Excerpted from ‘Breaking the Rules: A Fresh Take on Italian Classics’. Copyright © 2025 Joe Sasto. Photography copyright © 2025 by Galdones Photography. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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