It’s creamy. It’s bright. It’s quick. It’s easy. And it’s seriously got EVERYTHING you need – pasta, vodka, butter and fresh Parm. Do we need anything else?
https://www.effectivegatecpm.com/b4atc0wa?key=b58482699a2faa72e26c01952bb8a235
Ingredients
- 8 ounces radiatore pasta
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 medium shallots, diced
- ¼ cup tomato paste
- ¼ teaspoon crushed red pepper flakes, or more, to taste
- ¼ cup vodka
- 1 (14-ounce) can crushed tomatoes
- 1 teaspoon granulated sugar
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup basil leaves, chiffonade
Instructions
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In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
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Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
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Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
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Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
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Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
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Stir in heavy cream and Parmesan until smooth, about 2 minutes.
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Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
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Serve immediately, garnished with basil, if desired.
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