Ingredients
1 lb shell pasta
1 cup starchy cooking liquid
½ cup olive oil
1 small red onion (or 1 shallot, white or yellow onion), diced
2 cloves garlic, minced
½ cup tomato paste
2 tbsp vodka
1 cup heavy cream
2 tbsp butter
½ cup parmesan cheese, plus more to taste
sea salt and pepper, to taste
basil, chopped, to taste
2 tsp red pepper flakes, optional
Preparation
Cook pasta to al dente according to package instructions. Reserve 1 cup of cooking liquid before draining.
Heat olive oil in a large pan over medium heat. Add onion and cook for 2 to 3 minutes. Add garlic and cook for 1 more minute. Stir often so garlic doesn’t burn.
Add tomato paste and saute for 2 to 3 minutes. Stir often until tomato paste turns a slightly darker color. Pour vodka and cook for 1 minute if preferred.
Mix in heavy cream and red pepper flakes and cook for 1 to 2 minutes, stirring often until sauce thickens. Add pasta in the pan ½ of pasta water, and butter. Stir until butter is melted and pasta is coated with sauce. Adjust with more pasta water if sauce is too thick.
Sprinkle Parmesan cheese. Season with salt and pepper to adjust taste. Garnish with basil and serve immediately.
