Ingredients:

  • 1 lb Penne Rigate
  • 2 large shallots, finely minced
  • 4 cloves garlic, pressed
  • 3 tbsp unsalted butter
  • 6 oz tomato paste
  • 0.5 cup premium vodka
  • 0.5 tsp red pepper flakes
  • 1 cup heavy whipping cream
  • 0.75 cup Parmigiano-Reggiano, freshly grated
  • 1 cup reserved pasta water
  • 0.5 cup fresh basil, torn

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the penne for 2 minutes less than the package's al dente instructions. Reserve 1 cup of starchy pasta water before draining.
  2. In a large heavy-bottomed skillet, melt the butter over medium heat. Sauté the minced shallots and garlic until translucent and fragrant.
  3. Add the tomato paste and red pepper flakes to the skillet. Sauté for 5 minutes, stirring constantly, until the paste deepens from bright red to a dark maroon color.
  4. Deglaze the pan with the vodka. Simmer for 2 minutes, scraping the bottom of the pan, until the liquid is reduced by half and the harsh alcohol scent has dissipated.
  5. Whisk in the heavy whipping cream. Reduce heat to low and simmer until the sauce is uniform and slightly thickened.
  6. Add the par-boiled pasta and the reserved pasta water to the skillet. Toss vigorously over medium-low heat until the sauce emulsifies and clings glossily to the noodles.
  7. Remove from heat. Fold in the grated Parmigiano-Reggiano and fresh basil. Serve immediately while the emulsion is at its peak silkiness.