or skip the vodka, it really doesn’t matter.
1 lb pasta + 1/2 cup reserved pasta water
1/2 cup olive oil
1 small red onion, diced, or 3 shallots
4 cloves garlic, minced
1/2 cup tomato paste
2 tbsp vodka (optional)
2 tsp balsamic vinegar
1 cup heavy cream or half and half
2 tsp red pepper flakes (or to taste)
1 tbsp butter
1/2 cup parmesan cheese
salt, pepper, basil to taste
Cook pasta according to package instructions, and reserve 1/2 cup pasta water. While pasta is draining, in the same pot, heat the olive oil over medium heat and cook the onion/shallot for 3-4 minutes. Add the garlic and butter, and cook for an additional minute.
Add the tomato paste and cook for 2-3 minutes, until it darkens in color. Add the vodka (if using) and vinegar, and cook for an additional minute.
Add heavy cream/half and half, and red pepper flakes, and stir until sauce thickens. Add pasta, pasta water as needed, and stir in parmesan cheese. Season with salt, pepper, and basil to taste, and serve with more parm.