Creamy Spicy Vodka Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

In a large skillet over medium heat, melt the butter and olive oil.

Add the minced shallot and sauté until softened and fragrant, about 2-3 minutes.

Stir in the tomato paste and minced garlic. Cook for another 2 minutes, stirring constantly, until the paste darkens in color.

Add the Calabrian chilis, canned San Marzano tomatoes, and about 1/2 cup of the reserved pasta water. Use a spoon to break up the whole tomatoes.

Pour in the heavy cream and stir to combine.

Use an immersion blender to blend the sauce directly in the skillet until it is smooth and creamy.

Season the sauce with dried basil, black pepper, and salt. Stir in the grated Parmesan cheese until it has melted into the sauce.

Taste the sauce and adjust seasonings as needed. Add more chili flakes if you prefer it spicier.

Add the cooked pasta to the skillet and toss thoroughly to coat every piece in the sauce.

Serve immediately, garnished with additional grated Parmesan cheese and red pepper flakes, if desired.