Categories: Pasta

Ingredients

• Kosher salt
• 12 oz penne
• 3 tbsp olive oil, plus more for drizzling
• 1 large shallot, finely chopped
• 28 oz can whole plum tomatoes, crushed by hand
• 1/4 cup vodka
• 1/4 tsp red pepper flakes
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan
• 2 tbsp chopped parsley

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside.

2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 tsp salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12-15 minutes. Stir in the cream and simmer 1 more minute.

3. Add the cooked pasta, the remaining 1 tbsp olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2-3 minutes. Season with salt. Divide among bowls and top with more cheese.

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