– Kosher Salt 12 ounces – penne pasta 1 – 28 ounce can whole plum tomatoes 1 tablespoons – unsalted butter 3 – 2 or 3 shallots (depending on size), minced 1 cloves – large clove(garlic) , freshly minced 1/4 teaspoons – red pepper flakes, more or less to taste 1/2 cups – Vodka 2/3 cups – Heavy Cream 1/2 cups – parmesan cheese, freshly grated – Handful of fresh basil leaves, torn (more to taste) Directions:
Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup to 1 cup of pasta water, then drain pasta. Empty the tomatoes into a bowl and crush with your hands.
Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.