Preparation Steps

• Cook pasta according to package directions until al dente. Reserve about 0.25 cup of pasta water before draining.
• While pasta is cooking, heat olive oil in a large skillet over medium heat. Add shallot and cook until softened, about 3 minutes. Add garlic and red pepper flakes and cook for another minute until fragrant.
• Stir in tomato paste and cook for 2 minutes, stirring constantly. Deglaze the pan with vodka, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes.
• Pour in heavy cream and bring to a simmer. Reduce heat to low and let simmer for 5 minutes, stirring occasionally. Stir in parmesan cheese until melted and smooth.
• Add the cooked pasta to the sauce and toss to coat. Add pasta water, a little at a time, until the sauce reaches your desired consistency.
• Season with salt and pepper to taste. Serve immediately, garnished with extra parmesan cheese and fresh basil, if desired.