Ingredients

The following ingredients have 4 Servings
  • 1/4 cup extra-virgin olive oil
  • 1 small onion or shallot finely chopped
  • 3 cloves garlic minced or smashed
  • 1 tube double-concentrated tomato paste (4-5 ounces)
  • 1 cup heavy cream room temperature
  • 1/4 cup vodka
  • 1 teaspoon red pepper flakes
  • 1 pound pasta (dry)
  • 1 tablespoon butter
  • 1/2 cup Parmesan cheese grated and divided
  • fresh basil to garnish

Instruction

  • 1. Fill a stock pot with water and bring to a roiling boil. Generously salt water so that it is as briny as the sea. 2. Peel and chop onion. 3. Peel and smash garlic. 4. In a Dutch oven over medium heat, add olive oil and onion. Sweat until soft and translucent, 3-5 minutes. Add garlic and cook until just fragrant, 1-2 minutes. 5. Add tomato paste and red pepper flakes and stir until mixture begins to caramelize and develop a deep red color. Continue stirring often until the bottom of the pot starts to brown. 6. Add vodka to deglaze the pan. Reduce heat. 7. Add heavy cream and stir until smooth. Remove from heat. 8. Add pasta to boiling water and cook al dente. 9. Transfer cooked pasta to Dutch oven, reserving 1 cup of pasta water. With heat on low, add ½ cup pasta water to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt until sauce is smooth and glossy. Add butter and thin with additional pasta water as desired, then season with salt and pepper to taste. 10. Plate and top with remaining cheese, dividing evenly. Garnish with freshly torn basil.