You Will Need:
1 Tbsp unsalted butter
2 medium shallot(s), minced (about 1/2 cup)
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, minced
1/2 tsp sea salt, or other coarse salt
1/4 tsp black pepper, freshly ground
3 Tbsp canned tomato paste
2 oz vodka
1/8 tsp table salt, or to taste (for cooking pasta)
12 oz uncooked penne
1/2 Cup(s) heavy whipping cream
20 leaves basil, fresh, cut into ribbons (chiffonade)
Heat a large skillet over a medium-low heat.
Add butter, shallots and garlic; sauté until shallots start to caramelize, about 3 to 5 minutes.
Add parsley, sea salt and pepper, stirring once or twice.
Add tomato paste and mix to form a paste.
Cook for about 5 minutes, moving paste around pan occasionally; add vodka.
Scrape bottom of pan with a wooden spoon and cook for about 5 minutes more.
Meanwhile, bring a medium pot of salted water to a boil.
Cook pasta according to package directions; drain.
Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes.
Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper.
Serve immediately when the sauce is at its creamiest.
If you prefer a looser sauce, add some pasta-cooking water to the sauce.