About the Recipe
A silky tomato-vodka sauce coats every bite of this pasta, balanced with heat, garlic, and a touch of freshly grated parmesan. It’s the ultimate comfort dish — easy enough for a weeknight, impressive enough for date night.
Ingredients
42 g unsalted butter (3 Tbsp)
1 medium shallot, finely chopped (about 40 g)
2 cloves garlic, finely chopped (about 6–8 g)
120 g tomato paste (1/2 cup)
1/2 tsp red pepper flakes
30 ml vodka (2 Tbsp) optional
Salt (to taste)
450 g tubed pasta (1 lb)
120 ml heavy cream (1/2 cup)
50 g finely grated Parmesan (1/2 cup), plus more for serving
Fresh basil leaves, for serving
Preparation
Step 1
Heat the butter in a large skillet over medium heat. Once melted, toss in the finely chopped shallot and garlic. Sauté for 4 to 5 minutes, stirring occasionally, until they’re soft and fragrant.
Step 2
Add the tomato paste and chili flakes to the pan. Cook for another 5 minutes until the paste deepens in color and coats the aromatics evenly.
Step 3
Pour in the vodka, let some evaporation happen, and then give everything a good stir, scraping up any flavorful bits stuck to the pan. Once combined, take the pan off the heat and set aside.
Step 4
While the sauce rests, bring a large pot of salted water to a boil. Add your pasta and cook it following the package timing. Before draining, scoop out about 480 ml (2 cups) of the pasta water and set it aside.
Step 5
Return the sauce to medium heat. Stir in the heavy cream and about 60 ml (1/4 cup) of the reserved pasta water. Add half the grated Parmesan and mix until smooth and creamy. Turn off the heat and fold in the cooked pasta.
Step 6
Add the rest of the Parmesan and stir to combine. If the sauce looks too thick, loosen it up by mixing in a bit more pasta water, one tablespoon at a time. Taste and adjust with salt if needed.
Step 7
Top your finished pasta with some freshly grated parmesan and some basil leaves to maximise the deliciousness of the dish. Enjoy!