- 1 pound giant fusilli pasta (colonne pompeii)
- Kosher salt, to taste
- 3 tablespoons butter
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/ 2 cup tomato paste
- 1 teaspoon crushed red pepper flakes
- 1/ 2 cup heavy cream
- 1/ 2 cup freshly grated Parmesan cheee, plus more for serving
- fresh basil, for serving
In a large pot of heavily salted boiling water, cook the giant fusilli (colonne pompeii) until al dente - about 10 minutes. Reserve two cups of pasta water.
Meanwhile, in a large pan over medium heat, melt the butter and add in shallots and garlic. Cook, stirring frequently, about 5 minutes.
Add tomato paste and red pepper flakes and cook, stirring frequently, until the paste darkens, about 5 minutes.
Add vodka to pan and deglaze. Stir to incorporate. Add 1/2 cup of pasta water and Parmesan, stirring to incorporate. Add more pasta water if the sauce is seeming dry. Turn off the heat and add in cooked pasta. Evenly coat the pasta in the sauce. Serve with extra Parmesan on top and fresh basil. Enjoy!