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pasta alla vodka

this pasta alla vodka — aka “orange pasta” as we call it — has become an important tradition for our family and one of my go-to weeknight dinners!
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Ingredients  

  • ¼ cup olive oil
  • ½ shallot finely chopped
  • 2 garlic cloves finely grated
  • ½ cup tomato paste
  • 2 tablespoons vodka
  • 1 cup heavy cream
  • 1 tsp crushed red pepper flakes (optional, we don’t use any!)
  • kosher salt + freshly ground pepper
  • 1 lb short pasta
  • 2 tb butter
  • ½ cup finely grated parmesan (plus more for serving)
  • ¼ cup chopped fresh basil

Instructions 

  1. heat olive oil in large skillet over medium heat. add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. meanwhile, cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente.
  2. add tomato paste and cook, stirring occasionally, until the paste is brick red and starts to caramelize, about 5 minutes.
  3. add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
  4. add cream (and red pepper flakes if you want) and stir until well blended. season with salt and pepper and remove from heat.
  5. drain your pasta, reserving 1 cup pasta cooking liquid (or you can scoop your pasta directly into your sauce like i do). add pasta to skillet with sauce along with butter and about ½ cup pasta cooking liquid. cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes. season with salt and pepper and add the parmesan, tossing to coat.
  6. divide pasta among bowls, then top with basil and more parmesan.