When one of our neighbors gave us a handle of Tito's vodka with only about 1/8 left in it, we weren't sure what to do with it. But me, being the carb fiend I am, found just the recipe to put it in!
What you need
3 TBSP unsalted butter
1 shallot, minced
2 garlic cloves, minced
1/2 cup tomato paste
1/2 TSP crushed red pepper flakes
2 TBSP vodka
Kosher salt
1 lb. tubed pasta, such as penne or rigatoni
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for serving
Basil, for serving
Directions
1) Melt the butter in a large skillet over medium heat. Add the shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
2) Add the 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 the vodka to the pan and stir to incorporate. Turn off heat.
3) Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining.
4) Return the sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan cheese 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.
5) Serve topped with more Parmesan and torn basil leaves.
We like to serve ours with Italian seasoned grilled chicken for more protein.