Bring a large pot of salted water to a boil. Add
the penne and cook as the label directs. Reserve
1/2 cup cooking water, then drain the pasta.
Empty the tomatoes into a bowl and crush with your
hands.
Meanwhile, melt the butter in a large skillet over
medium heat. Add the shallots and cook, stirring
occasionally, until slightly softened, about 3
minutes. Add the garlic and red pepper flakes and
cook, stirring, 30 seconds.
Remove from the heat and stir in the vodka, tomatoes and salt to taste.
Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off,
about 7 minutes.
Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir
in the parmesan and basil.
Add the pasta to the sauce and toss to combine, adding some of the reserved cooking
water to loosen, if needed. Season with salt. Serve topped with more parmesan and
basil.
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