Don’t spend $34 on this, make it at home and arguably even better. Here’s how: - 1 lb shellbows (I use @delallofoods) and 1 cup reserved pasta water - 2-3 tbsp unsalted butter - 1/2 T olive oil (I use @wearebrightland rosemary) - 1/2 yellow onion (~ 1 cup) diced - 1 tsp red pepper flakes OR Calabrian chili peppers, to taste - 3-4 cloves garlic, grated - 4.5 oz tomato paste - 1/2 cup vodka (I use @titosvodka) - 1 cup cream - Salt, to taste - Freshly grated parmesan cheese, to taste (about 1 cup plus more for garnish) - Freshly torn basil, to taste (5-10 leaves) 1. Boil your pasta in salted water until aldente. Reserve pasta water (1 - 1.5 cups). Drain and set aside. If your noodles stick together after sitting, pour in pasta water and toss. 2. In a large sauce pan, heat your olive oil and 1 T butter over medium/low heat. 3. Add in your onion followed by a pinch of salt and your chili flakes or Calabrian peppers. Sauté for a few minutes. 4. Grate in your garlic and stir. Cook for 30 seconds. 5. Make a small center in the middle of your pan. Add in your tomato paste and let it cook off in the pan before incorporating with the rest. About 2-3 minutes. 6. Incorporate your tomato paste with your onion and garlic, and let that cook for another minute or two. 7. Pour in your vodka, stir, and let that simmer for a few minutes to allow the alcohol to cook off. 8. Reduce hear to low. Pour in your cream and stir. Season with salt, to taste. 9. Add in another touch of butter and a splash of pasta water. Stir. 10. Pour in your pasta followed by a heavy hand of parmesan cheese, more butter, and more pasta water. Stir. Continue adding more pasta water and/or butter until you get a silky sauce that clings to the pasta. 11. Finish with your freshly torn basil, stir, and serve with extra parmesan cheese and chili flakes, optional. Enjoy! Serves: 4-6
