Penne with vodka sauce
2 medium, minced (about 1/2 cup)
2 medium clove(s), minced
2 Tbsp, fresh, minced
½ tsp, or other coarse salt
¼ tsp, freshly ground
Canned tomato paste
2 fl oz
⅛ tsp, or to taste (for cooking pasta)
Heavy whipping cream
20 leaf/leaves, 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.