Ingredients
12ozdried penne pasta,or fettuccine
1tbspextra-virgin olive oil
⅔cupmedium shallots,or half a red onion, peeled and finely diced
6garlic cloves,peeled and minced
1cupvodka
28ozcrushed tomatoes,1 can
½tspred pepper flakes,crushed
½cupheavy cream
½cupfresh basil leaves,torn or julienned, divided
Parmesan cheese,grated
Preparation
Heat a large stockpot of generously-salted water.
Heat the olive oil in a large sauté pan over medium-high heat.
Add the shallots, and sauté for 4 to 5 minutes until soft, stirring occasionally.
Add the garlic and continue sautéing for 1 to 2 more minutes, or until the garlic is fragrant, stirring occasionally.
Add the vodka, and stir to combine.
Continue cooking for 3 to 5 minutes, until the sauce has reduced by half.
Add the crushed tomatoes and crushed red pepper flakes, then stir to combine.
Continue cooking until the sauce reaches a simmer.
Then reduce heat to medium-low, and continue simmering for about 20 to 30 minutes, until the sauce has reduced by almost half.
Stir in the heavy cream and ¼ cup of the basil.
Cook the pasta to al dente according to package instructions. Drain.
Reduce the heat to low and let the sauce continue to simmer until the pasta has cooked.
Once the pasta is ready, return it to the stockpot and pour the sauce on top.
Toss the pasta until it is evenly coated with the sauce.
Serve immediately, garnished with the extra basil and Parmesan cheese, and enjoy!
