The best things are the simplest. No, it is not just a saying... it is the pure truth. My most successful recipes are always made up of a few, basic ingredients that, when put together and processed properly, are transformed into those dishes that are simple, fast, cheap but never bland.
My family and I love pasta so much that we usually have it once a week. This recipe is literally one of the simplest but one of my favorites. It's a recipe that falls under the “pantry meal” section as most of these ingredients are usually present in my kitchen. It’s done in less than 30 minutes. Serve with glass of wine and you’re set. This sauce is rich, creamy and full of tomato flavor. While you can’t taste the vodka, I’ve read that vodka enhances the flavor of the tomatoes, making the flavor more intense than it would be without the alcohol. My favorite way to serve this is with crusty garlic baguette, which happens to be the perfect tool for eating leftover sauce or topped with that extra delicious Basil Butter.
20 leaves of basil
1/2 stick butter
Place the olive oil into a pan over medium heat.
Add garlic and cook for 5 minutes. Be careful not to burn it.
Add the tomato paste and mix well.
Add the cream, salt, red pepper, and black pepper and mix well to melt the paste.
Add the vodka, mix, and let simmer for 10 minutes.
In the meantime, boil pasta according to directions. Leave it al dente, not fully cooked. Then drain, saving 1/2 cup of the stachy water.
Also, place basil and 1/2 stick butter in a food processor and process till incorporated evenly,
Add the cooked pasta into the sauce, adding a little bit of the starchy water, and toss well.
Drizzle with olive oil to make the pasta shine.
Top with a dollop of the basil butter and parmesan and serve!