Ingredients:

  • 8 oz Barilla heart shaped pasta
  • 1 tbsp sea salt
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves garlic, microplaned
  • 0.5 cup tomato paste
  • 0.5 tsp red pepper flakes
  • 2 oz unflavored vodka
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan Reggiano
  • 4 leaves fresh basil, chiffonade

Instructions:

  1. Fill a large pot with water and add the 1 tbsp sea salt. Bring it to a rolling boil.
  2. Drop the 8 oz Barilla heart shaped pasta into the water. Cook for 9 minutes or until al dente.
  3. While pasta cooks, melt 2 tbsp unsalted butter in your skillet over medium heat. Add the minced shallots. Sauté for 3 minutes until translucent and smelling sweet.
  4. Stir in the 2 cloves of microplaned garlic and 0.5 tsp red pepper flakes. Cook for 1 minute until the sharp, punchy aroma fills the air.
  5. Stir in 0.5 cup tomato paste. Cook for 5 minutes, stirring often, until the color deepens to a dark rust and smells savory.
  6. Pour in the 2 oz of vodka. Use a wooden spoon to scrape the bottom of the pan. Simmer for 2 minutes until the liquid has mostly evaporated.
  7. Turn the heat to low and slowly whisk in the 0.5 cup heavy cream. Whisk until the sauce is a uniform, vibrant orange and starting to simmer.
  8. Ladle in 1/4 cup of the starchy pasta water. Whisk vigorously. The sauce should look glossy and velvety.
  9. Use tongs to transfer the pasta directly into the skillet. Add the 0.5 cup Parmesan Reggiano. Toss for 2 minutes until the sauce clings to every heart.
  10. Top with the 4 leaves of fresh basil. Serve immediately while the aroma is at its peak.