Steps
- Heat 2 tablespoons of olive oil in a large skillet over low heat. Add 1 finely chopped banana shallot and a pinch of salt. Cook for 10 minutes, until soft.
- Stir in 3 crushed garlic cloves and ¼ teaspoon of chili flakes for 30 seconds. Add 100g of tomato paste and cook for 2 minutes.
- Add 5 tablespoons of vodka and simmer for 3 minutes. Stir in 100ml of heavy cream and remove from the heat.
- Cook 200g of penne in boiling salted water until al dente. Reserve some cooking water, then drain.
- Return the sauce to low heat. Toss in the pasta, 30g of grated Parmesan, and enough reserved water for a glossy sauce. Season with salt and pepper; finish with 1 small handful of torn basil leaves.