Directions

Bring a pot full of water to a boil that is large enough to cook your pasta. Follow its package directions to cook. Before straining, reserve the amount of pasta water directed in the ingredients list above. (I highly recommend fusilli or rotini with this dish!) Set aside your strained pasta as well as pasta water for now.
Heat up a sauté pan over medium heat, then add the oil and onions (or shallots). Sauté and stir until soft and translucent, around 4 minutes. Add the garlic and dried basil and stir constantly for 35 seconds. Carefully add the vodka to deglaze the pan. Do this until most of the liquid has dissipated. Then add the tomato paste and stir until the red color deepens, roughly 2-3 minutes.
Add pasta water and stir well to combine. Let this simmer for 1-2 minutes. Add the butter and heavy cream, occasionally stir and let this simmer over a medium low heat for 4-5 minutes. You will notice a change in texture as it will become thick and blended. Add in the Parmesan cheese and allow this to continue to simmer for 3 minutes while stirring occasionally.
Stir in the cooked pasta and coat thoroughly with the sauce until it is well coated. Season with salt and pepper to your desired taste. Enjoy!

Calories

864

Fat

52 g

Sat. Fat

27 g

Carbs

72 g

Fiber

5 g

Net carbs

67 g

Sugar

12 g

Protein

21 g

Sodium

840 mg

Cholesterol

124 mg