½cupparmesan cheesefinely shredded, plus more for garnish
1-2tablespoonsfresh basilchopped, plus more for garnish
Instructions
Cook your pasta in a large pot of salted water according to the package directions. Reserve ½ cup of pasta water for the sauce after cooking the pasta, then drain and set aside.
While the pasta cooks, heat a large saucepan over medium heat and add the olive oil. When the oil is hot, add the diced shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another minute, stirring frequently to avoid burning. Then add the tomato paste and cook for 2-3 minutes, again stirring frequently, until the tomato paste is slightly darkened.
If using vodka, stir it in with the tomato paste and cook for 1 minute. Be sure to add it to a small bowl or cup, and then pour it into the pan, and do not pour it directly from the bottle in case it ignites!
Add the cream, red pepper flakes, salt, and pepper and cook for another minute or two, stirring frequently, until the sauce is combined and smooth.
Next, add ¼ cup of the reserved pasta water and the butter and stir into the sauce. If the sauce seems too thick add a little more of the pasta water until you reach your desired consistency.
Add the pasta, parmesan cheese, and chopped basil, and stir until the pasta is well coated. Serve in bowls and garnish with additional basil and cheese if desired.