2TablespoonsCarapelli Extra Virgin Olive Oil plus additional for drizzling
28ouncecan crushed tomatoes
pinch red pepper flakes
salt and pepper
1cupgrated parmesan cheese
2green onionschopped, for garnish (optional)
16ouncespastacooked al dente
Bring a large pot of generously salted water to a boil.
Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add shallots and garlic, and cook for 3-5 minutes, until softened. Pour in vodka and reduce by half, about 2-3 minutes.
Add in crushed tomatoes, bring to boil and reduce to a simmer.
While sauce simmers, add your pasta to the boiling water and cook until al dente. 1 - 2 minutes less than called for on the package directions. Drain, reserving 1 cup of pasta water.
To your sauce, add the heavy cream, parmesan cheese, red pepper flakes, and salt and pepper to taste. Add the pasta and stir to combine. Add pasta water, if needed, to thin the sauce a bit.
Top with chopped green onions and additional parmesan cheese, if desired. Drizzle with olive oil to finish.