4.8
(53)
Your folders
Your folders

Export 10 ingredients for grocery delivery
In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes. Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining. Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water (about a tablespoon at a time) if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.
Your folders

379 viewscooking.nytimes.com
4.0
(2.0k)
Your folders

383 viewsonceuponachef.com
5.0
(24)
30 minutes
Your folders

686 viewsfoodnetwork.com
Your folders

555 viewstasteofhome.com
4.9
(18)
15 minutes
Your folders

698 viewsthecozycook.com
5.0
(4)
60 minutes
Your folders

506 viewsthecozycook.com
5.0
(4)
60 minutes
Your folders
216 viewsfoodnetwork.com
4.0
(5)
30 minutes
Your folders
220 viewsamericastestkitchen.com
4.3
(89)
Your folders

132 viewsaline-made.com
4.6
(19)
15 minutes
Your folders

414 viewssaveur.com
Your folders

596 viewseitanbernath.com
Your folders

674 viewsdinneratthezoo.com
5.0
(34)
20 minutes
Your folders

210 viewstasteofhome.com
5.0
(25)
15 minutes
Your folders

212 viewstastesbetterfromscratch.com
5.0
(23)
45 minutes
Your folders

198 viewsblog.giallozafferano.it
4.9
(52)
10 minutes
Your folders

263 viewsthemodernnonna.com
Your folders
188 viewsthekitchn.com
Your folders

40 viewsrecipetineats.com
5.0
(8)
15 minutes
Your folders

471 viewsnofrillskitchen.com
5.0
(1)
8 minutes