Penne with Vodka Sauce

From Andie Evans

Makes 4 servings

Kosher salt

12 oz. whole-wheat penne

1 28-oz. can whole plum tomatoes

1 Tbsp. unsalted butter

2 shallots, minced

1 clove garlic, minced

1/8 tsp. red pepper flakes

1/2 c. vodka

2/3 c. heavy cream

1/2 c. freshly grated parmesan cheese, plus more for topping

Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 c. cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush them 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.