1⁄2cup freshly grated parmesan cheese, plus more for serving
2tablespoons torn basil leaves
1⁄4 – 1⁄2cup pasta water (or more)
Serving Size: 1 (230) g
Servings Per Recipe:4
Calories from Fat 231 g34 %
Total Fat 25.8 g39 %
Saturated Fat 14.8 g74 %
Cholesterol 74.7 mg 24 %
Sodium 542.2 mg 22 %
Total Carbohydrate99 g 32 %
Dietary Fiber 13.9 g55 %
Sugars 4.2 g16 %
Protein 15.7 g 31 %
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.