Step 1

In a large saucepan, heat olive oil oven over medium-high heat. Add olive oil, garlic and shallot / onion. Stirring occasionally, cook until the shallots are softened and caramelized.

Step 2

Add tomato paste, seasoned with salt and pepper. Let the tomato paste cook in the oil until it goes from bright red color to a deep brick color (about 2 minutes).

Step 3

Add the vodka and wait 1-2 minutes to ensure the alcohol evaporates. While waiting for it to evaporate, you can also deglaze the pan with the vodka. Deglazing involves using liquid to loosen up any food particles that are stuck to the bottom of the pan. You can scrape these particles with a spoon or spatula which will yield a more flavorful sauce. (Please see notes for vodka substitution)

Step 4

Add in the heavy cream and red chili flakes. If people have different heat tolerance levels, the red chili flakes can be added and tailored to each individual serving at the end.

Step 5

Continue stirring sauce until thoroughly combined, then remove from heat and set aside.

Step 6

Bring a large pot of salted water to a boil. Cook pasta and drain 1 minute before the time indicated on the package instructions. Reserve about 1/2 cup of pasta water.

Step 7

Over medium heat, carefully pour the pasta into the vodka saucepan, along with the butter. Make sure the butter fully melts and give the pasta a good stir.

Step 8

Add the reserved pasta water in a little bit at a time until it’s a good consistency. The goal is to loosen the sauce a bit so it can easily coat the pasta, but not too much that it gets watery.

Step 9

Add more salt and pepper to taste.

Step 10

Plate each serving then add basil and more cheese to make it extra fancy!