16 oz Skinner®® Penne Rigate
2 Tbsps olive oil
shallot, minced
garlic cloves, smashed
3/4 cup vodka
1 can (14 oz.) tomato purée
3/4 cup heavy cream
  coarse salt, optional
  freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano

Cooking Directions:

1.  Prepare pasta according to package directions. Reserve 1 to 1 ½ cups of pasta water.

2.  Add olive oil to a large pan, sauté shallots and garlic over medium heat 2 to 3 minutes; or, until shallots are translucent (do not burn garlic). 

3.  Add vodka, stir, and allow to reduce 3 to 4 minutes.

4.  Stir in tomato puree and heavy cream and bring to a simmer. Reduce heat to low and season with salt and pepper, to taste. Sprinkle in 1/4 teaspoon crushed red pepper flakes. Add more if you prefer a spicier sauce.

5.  Add cooked pasta to sauce over low heat, adding reserved pasta water a little at a time until desired consistency is reached.

6.  Remove from heat.  If desired, add more salt and pepper. Sprinkle with Parmesan cheese before serving.