1/2 cup extra virgin olive oil
2 shallots or 1 small onion, chopped
4-5 garlic cloves, finely chopped
1/2 cup tomato paste
3 Tbsp vodka
1.5 cups heavy cream
2 tsp red chili flakes
1/2 tsp black pepper
Salt, to taste
1/2 cup parmesan cheese
2 Tbsp butter
8oz orecchiette pasta
1 Tbsp fresh parsley, chopped
Boil pasta according to directions on package, adding 1 tsp salt to the water. Reserve 1/2 cup of the pasta water for later use in the sauce.
Heat extra virgin olive oil in a skillet over medium high heat. Add shallots or onions and sauté until they start to change color.
Add in garlic and sauté for a minute.
Stir in tomato paste and cook for 5 minutes, stirring frequently.
Add in vodka and cook for 2-3 minutes.
Stir in cream along with red chili flakes, salt and pepper. Stir until smooth.
Add cheese and reserved pasta water. Cook for a minute.
Stir in pasta and butter. Garnish with fresh parsley.