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1
Bring a pot of salted water to a boil for the pasta.
2
Heat olive oil in a heavy pot over medium heat, add shallots, garlic and a big pinch of salt, and sweat for about 5 minutes until softened and translucent.
3
Add the Calabrian chiles and chile flakes, with a bit more oil if needed, and cook for about 2 minutes until fragrant.
4
Stir in the tomato paste and fry for about 2 minutes until it deepens in color.
5
Add the vodka to deglaze, and cook for about 30 seconds until reduced to a thick paste.
6
Stir in the heavy cream, bring to a gentle simmer over low heat, and cook for about 5 minutes while boiling the pasta to al dente; reserve about 1 cup of pasta water before draining.
7
The sauce is ready when it coats the back of a spoon but still leaves a trail when you run a finger through it (a nappé consistency).
8
Add the drained pasta to the pot, then off the heat stir in the butter and grated parmesan until melted and combined.
9
Taste and adjust salt, thinning with a splash of reserved pasta water if the sauce is too thick.
10
Serve in a shallow bowl topped with more grated parmesan and freshly cracked black pepper.
PrimedTableBETA
