Penne alla Vodka

• 1 lb penne rigate
• 3 tbsp butter
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup (4 oz) tomato paste
• 1/3 cup vodka
• 1 cup heavy cream
• 1 tsp kosher salt, plus more for the pasta water
• 3/4 cup finely grated Parmesan, plus more to serve
• Fresh basil, to serve

1. 1Bring a large pot of salted water to a boil.
2. 2Melt 2 tbsp butter with the oil in a large skillet over medium. Cook the shallot until soft, 3 minutes. Add the garlic and pepper flakes and cook 1 minute.
3. 3Add the tomato paste and cook, stirring often, until it darkens to brick red and starts to stick, 5–6 minutes.
4. 4Add the vodka and scrape the pan, simmering until it smells less boozy, 1–2 minutes. Stir in the cream and salt and simmer gently 3 minutes.
5. 5Cook the pasta until just shy of al dente. Reserve 1 cup pasta water and add the pasta to the sauce.
6. 6Add the remaining butter, the Parmesan and a splash of pasta water and toss over medium heat until the sauce is glossy and clings to the pasta. Serve with basil and extra Parmesan.

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