Ingredients

• 1/4 cup extra virgin olive oil
• 1 shallot, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1-2 teaspoons crushed red pepper flakes
• 1/2 cup tomato paste
• 1/4 cup vodka
• 3/4 cup basil pesto
• kosher salt and black pepper
• 1 cup heavy cream or canned coconut milk
• 1 pound short cut pasta
• 3 tablespoons salted butter
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil roughly chopped (for topping)

Directions

• 1a. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes.
• 1b. Bring a pot of salted water to a boil. Add the pasta and cook according to package. *Save 1.5c of pasta water.
• 2. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened.
• 3. Stir in the vodka, cook another 2 minutes.
• 4. Stir in the pesto and cream. Season with salt and pepper. Keep warm over low heat.
• 5. To the vodka sauce, add the pasta, 1/2 cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
• 6. Top with basil and cheese. Enjoy!

Nutrition