Creamy tomato pasta with vodka, chili heat, and fresh basil; shell pasta tossed in a smooth, spiced sauce.
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| prepBring a large pot of salted water to a boil | |||||
| 450 g shell pasta | Cook pasta al dente, reserve 1 cup water | Toss pasta into sauce, add pasta water | Top with basil & parmesan, serve hot | ||
| 30 ml olive oil | Heat oil, cook shallot 2 min until soft | Stir in cream, cook 2–3 min until smooth | Season with lemon juice, salt & pepper | ||
| 1 shallot, minced | |||||
| 3 cloves garlic, minced | Stir in garlic, cook 30 sec until fragrant | ||||
| 60 g tomato paste | Add tomato paste & chili, cook 3–5 min | ||||
| 2 teaspoons red chili flakes | |||||
| 60 ml vodka (optional) | Deglaze with vodka, simmer 5–7 min | ||||
| 120 ml heavy cream | |||||
| 1 tablespoon fresh lemon juice | |||||
| 1 teaspoon salt | |||||
| ½ teaspoon ground black pepper | |||||
| 1 tablespoon fresh basil, chopped | |||||
| 50 g parmesan | |||||
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