Ingredients
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned.
- Stir in tomato paste and cook for 2-3 minutes, stirring frequently, until it darkens slightly and becomes caramelized.
- Pour in vodka and let it simmer for 3-4 minutes to cook off the alcohol, stirring occasionally. The mixture should reduce slightly.
- Add tomato sauce and heavy cream to the skillet. Stir well to combine and bring to a gentle simmer. Cook for 5 minutes until the sauce thickens slightly. Season with salt.
- Add the drained pasta to the sauce along with parmesan cheese. Toss everything together, adding reserved pasta water a little at a time until you reach desired consistency.
- Divide pasta among serving bowls. Garnish with additional parmesan cheese and fresh basil. Serve immediately while hot.
Nutrition
Notes
For extra spice, increase red pepper flakes to 1.5 teaspoons. The vodka helps release flavors from the tomatoes that are alcohol-soluble, creating a more complex sauce. If you prefer a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich and creamy.