Enough for 1 lb of pasta.
Source: Spoon Fork Bacon
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large shallot, minced
- 4 garlic cloves, minced
- 1/2 tube tomato paste
- 1/3 can crushed tomatoes (adjust the ratio of tomato paste to crushed tomatoes for preference)
- 3 tbsp vodka
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan
Steps
- Boil water for pasta
- Drain pasta, reserving 1/2 cup pasta water, and set both aside.
- Skillet over medium heat. Add EVOO and sauté shallots and garlic for 3 to 4 minutes, or until beginning to slightly caramelize.
- Add tomato paste. Continue to stir until paste turns bright red, 2 to 3 minutes.
- Deglaze skillet with vodka and stir together until vodka evaporates.
- Add reserved pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
- Stir cream into sauce until mixture is smooth.
- Reduce heat to medium-low and simmer together, about 3 to 4 minutes.
- Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.
- Add cooked pasta to sauce and toss together until fully coated. Season with salt and pepper.