¼ cup olive oil
½ shallot, finely chopped
1 small garlic clove, finely grated
½ cup tomato paste
3 tablespoons vodka
1 cup double cream
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
25g finely grated Parmesan, plus more for serving
¼ cup chopped fresh basil
Dollop of ricotta per person
Boil your saucepan full of heavily salted water
Meanwhile peel and finely chop 1 onion and 1 shallot.
Add you onion and shallot to the pan over medium heat and cook until softened about 5 minutes.
Crush up one clove of garlic and cook for about 30 seconds until fragrant.
Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelise, about 5 minutes.
Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.
Add cream and red pepper flakes and stir until well blended.
When your pasta is done drain reserving one cup of pasta water.
Add the cooked pasta to the vodka sauce, with the pasta water and a knob of butter.
Stir over heat for about 2 minutes until a glossy sauce has formed
Season with salt and pepper and add 25g. Parmesan, tossing to coat. Divide pasta among bowls, then top with basil and a dollop of ricotta.