Ingredients

• 1 lb. linguine

• 2 shallots

• 3 garlic cloves

• 1 28-ounce can unsalted, crushed plum tomatoes

• 1 teaspoon kosher salt

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 1/4 cup vodka

• 1/2 cup heavy cream

• 1/4 cup grated paremsan

• 1 tablespoon butter

• 1 tablespoon olive oil

• 8-10 fresh basil leaves

Directions

In large skillet, melt butter and heat olive oil together.  Add minced shallots and sauté for a couple minutes, until shallots start to soften.  Add minced garlic and immediately add crushed tomatoes.  Next, add kosher salt, dried basil, dried oregano and red pepper flakes. Let simmer for 15-20 minutes while liquid starts to cook down a bit.

Boil linguine per package instructions.

Add vodka and cream to tomato sauce and bring to a boil.  Turn heat to medium and let sauce thicken a bit.  Add noodles directly to sauce, reserving about a cup of the pasta liquid. Add grated parmesan on top of noodles before mixing the noodles into the sauce so the cheese will adhere to the noodles.  Toss noodles and cheese together in pot with vodka sauce.  If sauce seems a bit dry, add some of your reserved pasta water until you reach the consistency you desire. Add a pinch of red pepper flakes.  Once your dish is plated, top with fresh basil and shaved parmesan. Enjoy!

Until next time, Kris