Ingredients

The following ingredients have 4 Servings
  • 1 pound penne rigate
  • 1 tbsp salt (for the pasta water)
  • 3 tbsp butter
  • 6 tbsp olive oil
  • 1 tsp chili flakes
  • 1 shallot (minced)
  • 4 cloves garlic (pressed or minced)
  • 6 tbsp tomato paste
  • 1 3/4 cups heavy cream
  • 1/3 cup vodka (choose as high quality a vodka as your budget will allow)
  • parmesan (for serving)
  • chili flakes (for serving)
  • parsley (for serving)

Instruction

  • Boil your pasta to al dente in heavily salted water.
  • Melt your butter and olive oil together in a pan over medium heat. As they melt, add the chili flakes.
  • Add the pressed garlic, shallot and the tomato paste and sautée until the shallot becomes translucent and the garlic and tomato paste are fragrant.
  • Add the heavy cream and cook until the sauce darkens. About 5 minutes.
  • Add the vodka and cook for 5-6 minutes until the alcohol cooks out.
  • Drain your al dente pasta and reserve 1-2 cups of pasta water.
  • Add 3/4 cups of pasta water to your sauce and cook until it starts to thicken, about 5-10 minutes.
  • Add the pasta to the sauce and allow to finish cooking. If necessary, add a little bit more pasta water - just until the sauce is the desired texture.
  • Add fresh grated parmesan, chili flakes, parsley and serve.