Vodka Sauce
½ pound penne pasta
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kosher salt
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 garlic cloves, chopped fine
1 shallot, chopped fine
¼ cup vodka
1 14-ounce can, peeled tomatoes, crushed by hand, any hard pieces and cores discarded
1 cup heavy cream
¼ cup freshly grated parmesan cheese
½ cup basil leaves
freshly ground black pepper
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. If making the pasta ahead, make sure you reserve 1-2 cups of the pasta cooking water for the sauce.
Make the sauce while the pasta cooks. Heat the olive oil and butter in a large sauté pan. Cook the garlic and shallots until soft and translucent. Season with salt and pepper. Add the vodka and cook down until reduced about ¾ of the way down. Add the crushed tomatoes and about 1 cup of the reserved pasta cooking water. Let simmer for 8-10 minutes, until the sauce thickens. Add the cream and heat through. Stir in the pasta and toss to coat evenly in the sauce. Stir in the grated cheese. Season with salt and pepper. Serve studded with fresh torn basil leaves.