i make this pasta once a week!

This is a base recipe for vodka sauce, you can use it per serving, which is what I like to do, or use the whole sauce for 8 ounces of pasta. Either way it’s delicious!

- 1 to 2 servings cooked pasta (any kind)

- Some pasta water

- 1 tablespoon unsalted butter

- Fresh parsley, finely chopped

Vodka Sauce:

- 2 tablespoons olive oil

- 1 shallot, minced

- 4 garlic cloves, minced (you can add less)

- 2/3 cup tomato paste

- 3 tablespoons vodka

- 1 cup heavy cream

- 1/2 cup grated fresh parmesan cheese

- 2 tablespoons unsalted butter (I omitted this since I added it later)

- Pinch of sugar to balance the acidity

- Salt and pepper to taste

Directions:

1. In a large skillet over medium heat, add the oil, shallot, and garlic. Sautée until it begins to caramelize.

2. Add the tomato paste, stir and let it cook for 3 to 5 minutes.

3. Deglaze with vodka and stir everything together letting the vodka evaporate. Season with sugar, salt, and pepper.

4. Add the heavy cream, stir until fully combined. Reduce heat to medium-low and simmer together, about 3 to 4 minutes.

5. Stir in the parmesan cheese. Let it simmer until smooth. The sauce is now finished!

6. Add a couple spoonfuls of the sauce into a hot pan along with your cooked pasta, some pasta water, parsley, and knob of butter. Mix until everything is combined. Serve immediately, enjoy!

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