Ingredients
Scale
- 1 lb Penne or Rigatoni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 small shallots, finely minced
- 4 cloves garlic, minced
- 6 oz tomato paste (one small can)
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/3 cup high-quality vodka
- 1 cup heavy cream, room temperature
- 1/2 cup freshly grated Parmesan cheese
- 4 cups water or vegetable broth
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Start by finely mincing your shallots and garlic. Having these ready is crucial because the cooking process moves very quickly. Measure out your vodka, heavy cream, and tomato paste. Since this is a 20-minute meal, you want every ingredient within arm’s reach before you turn on the stove. Grate your Parmesan cheese fresh rather than using the bottled kind for the smoothest melt.
- Place a large pot or deep skillet over medium heat. Add the butter and olive oil. Once the butter melts, toss in the shallots and cook for 2 minutes until translucent. Stir in the garlic and red pepper flakes, cooking for another 30 seconds until fragrant. Add the tomato paste and use a wooden spoon to “fry” it in the oil for 3 minutes until it turns a deep, rusty red color. Pour in the vodka to deglaze the pan, scraping up all the brown bits. Once the liquid reduces by half, add the dry pasta and the water or broth. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, for about 10-12 minutes or until the pasta is al dente and most of the liquid has thickened into a light sauce.
- Turn the heat to low and pour in the heavy cream and Parmesan cheese. Stir vigorously until the sauce becomes glossy and coats the pasta perfectly. Taste and add salt or pepper if needed. Divide the pasta into wide bowls. Garnish generously with fresh basil leaves and an extra sprinkle of Parmesan. Serve immediately while the sauce is at its creamiest peak.
- Cook Time: 20 minutes