Step 1

In a large skillet over medium heat, melt two sticks of butter.

Step 2

When butter is completely melted, add garlic. Saute for 30 seconds. Add vodka while whisking constantly to combine.

Step 3

Still cooking over medium heat, hold a lit match to the top of the butter/Vodka sauce until it catches fire. The flame will run across the whole top of the sauce and then burn out on its own.

Step 4

Whisk in tomato paste and heavy cream. Bring sauce to a simmer and cook over low heat for 30-45 minutes or until there is no longer a bitter after-taste from the vodka. This will ensure no alcohol remains in the sauce and will leave you with a rich, signature sauce.

Step 5

Meanwhile: boil pasta in salted water according to package directions. Cooked until al dente or desired doneness.

Step 6

Drain pasta.

Step 7

Add 1/2 of the Parmesan cheese to the finished sauce and whisk until smooth.

Step 8

Add drained pasta to the skillet and toss to combine with the sauce.

Step 9

Top with remaining parmesan cheese and garnish with chopped parsley, if desired.