I’ve had this on my table nearly daily for the past week.

It’s creamy. It’s bright. It’s quick. It’s easy. It’s got everything you need: pasta, butter, vodka and fresh parmesan. Is there anything else we could use?

I don’t think so. If you want to add some protein, you can use leftover rotisserie poultry and let the sauce soak in.

You can use penne or rotini instead of radiator because they will catch more sauce.


8 ounces radiatore pasta

3 tablespoons of unsalted butter

2 cloves garlic, minced

2 medium shallots diced

1/4 cup tomato paste

You can add more crushed red pepper to your taste. 1/4 teaspoon is enough.

1/4 cup vodka

Can of crushed tomatoes, 1 14.5 oz

1 teaspoon of granulated Sugar

Half a cup of heavy cream

Parmesan cheese, freshly grated, 1/3 cup

To taste, add Kosher Salt and freshly ground Black Pepper

1/4 cup chiffonade basil leaves


Cook pasta in a large pot with salted boiling water according to the package directions. Reserve 1 cup of water and drain.

Melt butter over a medium heat in a large pan. Add shallots and garlic, and stir frequently until they are tender. This should take about 4-5 minutes.

Stir in red pepper flakes and tomato paste until fragrant. This should take about one minute.

Stir in the vodka carefully, scraping off any brown bits at the bottom of your skillet.

Add crushed tomatoes and Sugar. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 10 minutes.

Pour the heavy cream and Parmesan into a bowl, stir until smooth. This should take about 2 minutes.

Add pasta and add reserved pasta water, 1 tablespoon at time, as necessary, until desired consistency has been reached. Season with salt and/or pepper to taste.

Serve immediately garnished if desired with basil.

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