Ingredients
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1/4 cup Olive Oil
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1 ShallotFinely Chopped
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4 cloves GarlicFinely Chopped
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1 tsp Dried Oregano
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1-2 tsp Crushed Red Pepper Flakes
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1/2 cup Tomato Paste
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1/4 cup Vodka
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3/4 cup Basil Pesto
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to taste Kosher Salt
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to taste Pepper
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1 cup Heavy Cream
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1 lbs Short Cut Pasta
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3 tbs Salted Butter
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1/3 cup, plus more for serving Parmesan Cheese
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1/4 cup Fresh BasilRoughly Chopped
Directions
This is a big bowl of love! Recipe and photo from Half Baked Harvest.
Steps
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1
Done
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Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat. |
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2
Done
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain. |
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3
Done
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To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water. |
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4
Done
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Divide the pasta among plates and top with basil and cheese. Enjoy! |
