Directions
- 1In a skillet over medium heat, add olive oil and 1 tablespoon of butter.
- 2Add diced shallot, a pinch of salt and 1 teaspoon of red chili flakes; cook for a few minutes.
- 3Add minced garlic and cook until fragrant.
- 4Add 4 ounces of tomato paste and cook for a few minutes.
- 5Boil water in a saucepan, add salt and olive oil. Add 1 pound of pasta shells and cook according to package directions.
- 6Stir the tomato paste, shallot, and garlic mixture.
- 7Add two airplane bottles (about 150ml) of vodka and cook until the alcohol smell disappears.
- 8Add 1 cup of heavy cream, and season with salt and pepper.
- 9Whisk until well combined and cook for about three minutes.
- 10Add 2-3 tablespoons chopped flat leaf parsley, 8 chopped basil leaves, and 1 cup of grated parmesan cheese.
- 11Drain the pasta and add it to the skillet with the sauce.
- 12Add a couple of tablespoons of butter and some pasta water to create a creamy consistency.
- 13Top with more grated parmesan cheese and parsley.
Ingredients
- 1 lb Pasta
- 2 T Olive Oil
- 3 T Butter
- 1 tsp Red Chile Flakes
- 1 Shallot
- 2 cloves Garlic
- 4 oz Tomato Paste
- 3 airplane bottles Vodka
- 1 C Heavy Cream
- 0 Salt
- 0 Pepper
- 2 T Flat Leaf Parsley
- 8 Basil Leaves
- 1 C Parmesan Cheese
- 0.5 C Pasta Water
Equipment
skilletsaucepanwhiskgrater
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