Description
It pays to always keep a box or bag of pasta in the pantry. It really comes in handy when I need a last-minute emergency meal that requires basically zero effort.
Ingredients
- ¼ cups Olive Oil
- ½ Shallot, Finely Chopped
- 1 clove (Small) Garlic, Minced
- ½ cups Tomato Paste
- 2 Tablespoons Vodka
- 1 cup Heavy Cream
- 1 teaspoon Crushed Red Pepper Flakes
- Salt And Pepper
- 1 pound Fusilli (or Your Pasta Of Choice)
- 2 Tablespoons Unsalted Butter
- 1 ounce, weight Finely Grated Parmesan, Plus More For Serving
- ¼ cups Chopped Fresh Basil (optional)
Preparation
Heat oil in a large pan over medium-low heat. Add shallot and garlic and cook, stirring occasionally, until softened (about 5 minutes). Add tomato paste and cook, again stirring occasionally, until paste is brick red and starts to caramelize (about 5 minutes).
Add vodka and cook, stirring constantly this time, until liquid is evaporated (about 2 minutes). Add cream and red pepper flakes and stir until well combined. Season with salt and pepper and remove from heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally (until al dente). Drain, but reserve 1 cup pasta cooking liquid. Add pasta to the skillet with sauce along with butter and ½ cup pasta cooking liquid. Cook over medium-low heat, stirring constantly and adding more pasta cooking liquid if needed (until butter has melted, about 2 minutes). Season with salt and pepper and add Parmesan. Stir. Divide pasta among bowls, then top with Parmesan and basil (if using).
