500g dried penne pasta
80ml good quality vodka
3 large tbsp. tomato paste
250ml heavy cream
1/2 cup freshly grated parmesan cheese + extra for serving
1/2 cup grated mozzarella cheese
20g unsalted butter
1 shallot, finely diced
3 cloves garlic, minced
1 tsp red pepper flakes
Salt and pepper season
Handful of basil leaves for serving
Method In a large saucepan over medium heat, melt the butter. Add the garlic and shallots and cook for 5 minutes until soft and fragrant.
Add tomato paste and red pepper flakes and cook for a further 5 minutes. Increase the heat and pour in vodka, giving it a generous stir to infuse the flavours. Reduce the heat to low, pour in the creame and simmer for 5 minutes. Turn off the heat.
Bring a pot of water to the boil, add salt and cook the penne until al dente. Reserve 1 1/2 cups of pasta water, drain pasta and set aside.
Turn to a low heat, add the cooked pasta to the sauce, grated parmesan cheese, mozzarella and stir to combine. Pour a little pasta water at a time and gently stir to help create the silky sauce.
Serve in pasta bowls with extra grated parmesan cheese and fresh basil leaves. Enjoy!