Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 1 lb. favorite short-style pasta (campanelle, caserecce, penne)
• 2 Tbsp. butter
• 1 generous pinch of red pepper flakes
• 2 to 3 cloves garlic, peeled, minced
• 1 large shallot, peeled, sliced
• 3/4 cup vodka
• 1 (28 oz.) can crushed tomatoes
• 3/4 cup heavy whipping cream
• 3/4 cup shredded or grated parmesan cheese
• 3 Tbsp. fresh chopped Italian parsley
• Ground black pepper to taste

Directions

1. Cook the pasta according to package directions using a good amount of kosher salt in the water. Remove 1 cup of the cooking water and set aside. Drain the pasta.
2. Meanwhile, in a large skillet, heat together the olive oil and butter over medium heat. Add the red pepper flakes and cook 1 minute. Add the garlic and saute about 30 seconds or until just fragrant. Do the same with the shallot. Stir in the vodka and cook 3 minutes or until the vodka reduces. Stir in the tomatoes and continue cooking about 5 minutes.
3. Reduce heat to low and stir in the heavy cream. Simmer 5 minutes, then stir in the parmesan cheese and parsley. Season to taste with salt and pepper.
4. Add the cooked pasta to the sauce, tossing to combine. If the sauce seems too thick, add in some of the reserved pasta cooking water.
5. Portion pout into individual serving bowls; garnish with more parmesan and parsley if desired.

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