Spicy Garlic Pasta alla Vodka is a lusciously creamy and cheesy tomato sauce spiked with vodka and with a delicious spicy kick. This recipe serves 2 generous portions or 4 smaller servings.
Fill a pot with water, cover and bring to a boil over high heat. This will take a bit so I start the sauce at the same time.
Pour the oil into a 12-inch pan. Add the shallot, garlic with a pinch of kosher salt. Heat over medium to medium-low, stir and cook until softened, about 4 minutes.
Once soft, stir in tomato paste and cook for 2 to 3 minutes. Pour in heavy cream and vodka. Season with red pepper flakes (more if you want it extra spicy). Lastly, melt in the butter.
Remove off of the heat and stir in 1/3 cup freshly grated parmesan cheese.
By now the water should be boiling. Add a palmful of fine sea salt, stir and drop in the pasta. Cook according to the package directions, stirring occasionally.
When the pasta is almost finished, remove 1/2 cup pasta water and pour it into the sauce. The sauce should still be off of the burner.
Drain the pasta into a colander and immediately transfer the cooked pasta to the sauce. Place it back on the burner, over low heat, and toss until coated and heated. This should only take a minute since the pasta will be hot.
Immediately serve with thinly sliced (chiffonade) fresh basil leaves, grated fresh parmesan cheese and a pinch or two of red pepper flakes.