Thank you to Colleen Jordan Chumbley for this awesome recipe! She has been busy slaving away in her kitchen and we all get to benefit!
1/4 cup olive oil 1/2 a shallot, finely chopped 1 garlic clove, finely grated/minced 1/2 - 1 lb spicy Italian sausage 1/2 cup tomato paste 2 TB vodka 1 cup heavy cream 1 tsp crushed red pepper flakes Kosher salt & freshly ground pepper 1 package Garden of Esther pasta, prepared according to package directions and 1 cup of pasta water reserved 2 TB unsalted butter Parmesan cheese, to taste 1/4 cup chopped fresh basil
Heat oil in a large skillet or Dutch oven over medium heat. Add the sausage and brown.
Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes.
Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended. Season with salt and pepper. Remove from heat.
Add cooked pasta to sausage mixture along with butter and 1/2 cup pasta water. Cook over medium-low heat, stirring constantly and adding more pasta water if needed, until butter has melted and a thick, glossy sauce has formed, about 2 minutes.
Season with salt and pepper and add Parmesan, tossing to coat.
Divide pasta among bowls, then top with basil and more Parmesan. Buon Appetito!