Ingredients
Serves 4
| 16 oz | penne rigate or other short pasta | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 | garlic cloves, minced | |
| 1 | small shallot, minced (about ¼ cup) | |
| ½ cup | Pastene No Salt Added Tomato Paste | |
| 1 cup | heavy cream | |
| 2 Tbsp | vodka | |
| 2 tsp | red pepper flakes | |
| 2 Tbsp | butter | |
| ½ cup | parmesan, grated, plus more for garnish | |
| basil, chopped, as garnish | ||
| salt and pepper to taste |
Directions
Prep time: 5 minutes | Cook time: 15-20 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of the pasta water drain well and set aside.
- In a large saucepan, heat the olive oil, garlic and shallot. Cook until soft, about 3 minutes. Add tomato paste and cook until it darkens a bit, about 5 minutes.
- Add in the vodka and cook through until evaporated. Add in the red pepper flakes. Stir until combined.
- Add in the heavy cream and reduce the heat to medium low. Add the butter to the sauce until the butter has melted and then remove from heat.
- Add pasta and the pasta water, if needed, to loosen the sauce.
- Add parmesan cheese and toss. Season with salt and pepper to taste.
- Top with a sprinkling of parmesan cheese and basil to serve.
