This makes enough for a
pound of cooked pasta (serving 4-6). Melt
2 Tbs. butter in large skillet and saute
2 minced shallots until soft (not browned). Add
2 minced garlic cloves and
1/2 tsp. red pepper flakes; cook for a minute longer. Add
1/2 c. vodka, 2 (15-oz.) cans crushed tomatoes, and large pinch of kosher salt. Cook for 10 minutes, stirring occasionally. (At this point I start to cook my pasta)
Add
3/4 c. cream to the tomato sauce and simmer until sauce thickens, about 5 minutes. Stir in
1/2 c. freshly grated Parmesan cheese and 1/2 c. fresh basil leaves, sliced into thin ribbons. When pasta is cooked, drain it and add to the sauce, tossing to coat. Serve with additional grated Parmesan.
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