Serves 4 to 5.
Note: From Susan Selasky.
• 1 lb. favorite short-style pasta (campanelle, caserecce, penne)
• 2 tbsp. olive oil
• 2 tbsp. unsalted butter
• 1 generous pinch of red pepper flakes
• 2 to 3 garlic cloves, peeled, minced
• 1 large shallot, peeled, sliced
• 3/4 c. vodka
• 1 (28 oz.) can crushed tomatoes
• 3/4 c. heavy whipping cream
• 3/4 c. shredded or grated Parmesan cheese
• 3 tbsp. fresh chopped Italian parsley
• 1/4 tsp. kosher salt or to taste
• Freshly ground black pepper to taste
Directions
Cook the pasta according to package directions using a good amount of kosher salt in the water. Remove 1 cup of the pasta cooking water and set aside. Drain the pasta.
Meanwhile, in a large skillet, heat together the olive oil and butter over medium heat. Add the red pepper flakes and cook 1 minute. Add the garlic and shallots and sauté about 30 seconds or until just fragrant. Stir in the vodka and cook about 3 minutes or until the vodka reduces. Stir in the tomatoes and continue cooking about 5 minutes.
Reduce heat to low and stir in the heavy cream. Simmer about 5 minutes, then stir in the Parmesan cheese and parsley. Season to taste with salt and pepper.
Add the cooked pasta to the sauce, tossing to combine. If the sauce seems too thick, add in some of the reserved pasta cooking water.
Portion out into individual serving bowls, garnish with more Parmesan and parsley as desired.
Nutrition information per each of 5 servings:
Calories750Fat30 gSodium1,010 mgSaturated fat15 g
Carbs89 gTotal sugars9 g
Protein24 gCholesterol73 mgDietary fiber8 g
Exchanges per serving: None.
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