Penne alla Vodka

Ingredients

• 1 pound Penne Rigate pasta
• 2 tablespoons Unsalted butter
• 1 large Shallot, finely minced
• 3 cloves Garlic, minced
• 0.5 cup Tomato paste
• 0.33 cup Vodka
• 1 cup Heavy cream
• 0.5 teaspoon Red pepper flakes(optional)
• 0.5 cup Parmesan cheese, freshly grated
• 0.25 cup Fresh basil, chiffonade
• 0.5 cup Pasta water

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the penne until 2 minutes before al dente.

2. 2

   In a large skillet over medium heat, melt the butter and sauté the minced shallots until translucent, about 3 minutes.

3. 3

   Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.

4. 4

   Stir in the tomato paste and cook, stirring constantly, for 3-5 minutes until it turns a deep rust color and begins to caramelize.

5. 5

   Pour in the vodka to deglaze the pan, scraping up any browned bits, and simmer until the liquid is reduced by half.

6. 6

   Stir in the heavy cream and whisk until a smooth, orange sauce forms; let it simmer gently for 2 minutes.

7. 7

   Transfer the undercooked pasta directly into the sauce, adding 1/4 cup of reserved pasta water to help it emulsify.

8. 8

   Stir in the Parmesan cheese and fresh basil, tossing vigorously until the sauce coats the pasta perfectly, then serve immediately.