- 1 Tbsp unsalted butter
- 2 medium uncooked shallot(s), minced (about 1/2 cup)
- 2 clove(s), medium garlic clove(s), minced
- 2 Tbsp fresh parsley, fresh, minced
- 1/2 tsp sea salt, or other coarse salt
- 1/4 tsp black pepper, freshly ground
- 3 Tbsp canned tomato paste
- 2 fl oz vodka
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 12 oz uncooked penne
- 1/2 cup(s) heavy whipping cream
- 20 leaf/leaves basil, fresh, cut into ribbons (chiffonade)
Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes. Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.
Meanwhile, bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.
Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper. Yields about 1 cup per serving.
- Serve immediately when the sauce is at its creamiest.If you prefer a looser sauce, add some pasta-cooking water to the sauce.