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Brueck's Vodka Sauce

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Amazingly creamy, so bright, and super quick + easy. Comes together in 30 min! Serve with additional fresh Parmesan.



Ingredients
  • 8 ounces radiatore pasta
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 medium shallots, diced
  • ¼ cup tomato paste
  • ¼ teaspoon crushed red pepper flakes, or more, to taste
  • ¼ cup vodka
  • 1 (14-ounce) can crushed tomatoes
  • 1 teaspoon granulated sugar
  • ½ cup heavy cream
  • ⅓ cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup basil leaves, chiffonade

Instructions
  1. In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
  2. Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
  3. Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
  4. Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
  5. Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
  6. Stir in heavy cream and Parmesan until smooth, about 2 minutes.
  7. Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
  8. Serve immediately, garnished with basil, if desired.

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