Ingredients

The following ingredients have 4 Servings
  • 8 ounces radiatore pasta
  • 3 tablespoons unsalted butter
  • 2 cloves garlic (minced)
  • 2 medium shallots (diced)
  • 1/4 cup tomato paste
  • 1/4 teaspoon crushed red pepper flakes (or more, to taste)
  • 1/4 cup vodka
  • 1 14.5 ounce can crushed tomatoes
  • 1 teaspoon granulated sugar
  • 1/2 cup heavy cream
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/4 cup basil leaves (chiffonade)

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  • Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
  • Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
  • Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
  • Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
  • Stir in heavy cream and Parmesan until smooth, about 2 minutes.
  • 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.
  • Serve immediately, garnished with basil, if desired.