A rich, easy dinner– and a great way to use up pantry items.

Ingredients:

2 tablespoons butter

½ cup onion or shallots, finely chopped

2 cloves garlic, finely chopped

3 tablespoons tomato paste

½ cup vodka

½ cup heavy cream

¼ cup whole milk

½ cup grated parmesan cheese

Salt and pepper to taste

Optional but encouraged additions: Fresh rosemary, Chili powder,

Hot chili flakes, fresh or canned tomato chunks 

Instructions

Step 1: Boil pasta according to package directions.

Step 2: Melt butter in a large skillet. Add shallots or onion, cook for 1.5 minutes or until soft. Add garlic and cook 30 seconds. Add tomato paste and lower the heat significantly. Add vodka, rosemary (sprig or chopped are both fine), and let simmer for 30 seconds. Stir in heavy cream and milk, mixing until well combined. Add parmesan cheese and continually stir until melted. Add diced tomatoes (if using). Season sauce with salt, pepper,chili powder and hot pepper flakes.

Step 3: When the pasta is cooked, lightly drain it in a colander. Save some boiled pasta water in order to thin the sauce if necessary. Add pasta to the skillet, stir to coat, and season further if needed.

Serve fresh! Optional garnish: rosemary, black pepper, parmesean, and hot chili flakes.