Ingredients:

  • 1 pound Penne Pasta (bronze-cut preferred)
  • 2 Tablespoons Olive Oil (extra virgin)
  • 2 Tablespoons Unsalted Butter
  • 2 medium Shallots (finely minced)
  • 4 cloves Garlic (minced)
  • 3 Tablespoons Tomato Paste
  • 1/4 cup Vodka (plain, unflavoured)
  • 1 (28-ounce) can Crushed Tomatoes (San Marzano)
  • 1 cup Heavy Cream (35%)
  • 1/2 cup Grated Parmesan Cheese (plus more for serving)
  • 1/2 teaspoon Red Pepper Flakes
  • 1/4 cup Fresh Basil (chopped)
  • Salt and Black Pepper (to taste)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add penne and cook until very al dente (about 1-2 minutes less than package directions). Reserve 1.5 cups of starchy pasta water before draining.
  2. In a large, deep skillet, heat olive oil and butter over medium heat. Add minced shallots and sauté until soft and translucent (about 3-4 minutes). Add garlic and red pepper flakes; cook for 1 minute until fragrant.
  3. Push the aromatics to one side of the pan. Add the tomato paste to the cleared space and cook, stirring constantly, for 2 minutes until it darkens slightly. Stir the paste into the shallots and garlic mixture.
  4. Pour in the vodka. Bring the mixture to a gentle simmer and let it cook down for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the crushed tomatoes and 1 cup of the reserved pasta water. Bring to a simmer and cook for 5-7 minutes to allow the flavours to meld. Season generously with salt and black pepper.
  6. Reduce the heat to low. Stir in the heavy cream until the sauce turns a beautiful pale orange/pink. Once simmering gently, remove the skillet from the heat. Stir in the grated Parmesan cheese vigorously until fully melted and the sauce is velvety smooth.
  7. Add the drained, slightly undercooked penne directly into the skillet with the sauce. Toss continuously over very low heat. Add more reserved pasta water, a splash at a time, until the sauce coats every piece of pasta beautifully and looks glossy.
  8. Taste and adjust seasoning one final time. Serve immediately in warm bowls, garnished generously with extra fresh Parmesan and chopped basil.