Creamy Vodka Tomato Pasta with Lemon Zest and Fresh Basil

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

2.In a large skillet over medium heat, add the olive oil or butter. Once hot, add the diced onion or shallots and cook until they are soft and translucent, about 5 minutes.

3.Add the sliced garlic and red chile flakes to the skillet. Cook for another 1-2 minutes until the garlic is fragrant.

4.Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly.

5.Pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to cook off.

6.Add the whole tomatoes, crushing them with your hands or a spoon as you add them to the skillet. Stir well to combine.

7.Season the sauce with the fine grain sea salt and freshly ground pepper to taste. Let the sauce simmer for about 10 minutes, stirring occasionally.

8.Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes. If you prefer a creamier sauce, add more heavy cream to taste.

9.Add the cooked pasta to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.

10.Stir in the lemon zest and plenty of freshly grated Parmesan cheese, mixing until well combined.

11.Serve the pasta hot, garnished with slivered fresh basil and additional Parmesan cheese if desired.