Spicy Vodka Pasta

1. 1
   Boil the **pasta in salted water** until al dente, reserving **1/4 cup pasta water** before draining.
2. 2
   Sauté the **diced shallot** and **garlic** in olive oil over medium heat until softened.
3. 3
   Stir in the **tomato paste** and cook for **3–4 minutes** until it darkens to a deep rust color.⏱ 4 min
4. 4
   Pour in the **vodka** and simmer for about a minute until almost entirely evaporated.
5. 5
   Whisk in the **heavy cream** and **red pepper flakes** until the sauce turns smooth and vibrant orange.
6. 6
   Toss in the drained pasta, **reserved pasta water**, and **butter**, stirring vigorously with **grated Parmesan** until glossy.
7. 7
   Slice an entire **English cucumber** paper-thin directly into a **quart-sized deli container** using a mandoline.
8. 8
   Add the **soy sauce**, **rice vinegar**, **sesame oil**, **chili crisp**, **grated garlic**, and **sesame seeds** over the slices.
9. 9
   Top with a pinch of **MSG** to lock in that signature savory pop.
10. 10
    Secure the lid tightly and **shake vigorously** for **15–20 seconds** until the slices are completely dressed and bruised.⏱ 20 sec
11. 11
    Pop the lid and eat straight from the container with **chopsticks**.