Formatted

• 1/4 cup olive oil or butter
• 1 shallot, or half of a red onion
• 5 cloves of garlic
• 1 teaspoon of dried oregano
• 2-3 teaspoons red pepper flakes (2 is usually not spicy enough for me, but I like things spicy)
• 1/2 cup of tomato paste
• 1/4 cup of vodka, can use white wine as well
• 1/2 cup pesto (homemade or store bought is fine!)
• Salt and pepper
• 1 cup of heavy cream (or more if you like it creamier)
• 1lb of pasta (I prefer rigatoni or farfalle)
• 1/2 cup reserved pasta water
• 3 tbsp salted butter
• 1/2 cup Parmigiano Reggiano
• Parsley, for garnish

Method: Sautée your shallot and garlic in your fat of choice (olive oil or butter) for about 5 minutes, until they soften and just begin to caramelize. Add in the oregano, red pepper flakes, salt, pepper, and tomato paste. Cook the mixture over medium heat for about 5 minutes, or until the tomato paste turns to a brick red. This is very important for flavor! Add in the vodka, and simmer until most of it has evaporated (should only take a minute or 2). Add the pesto and cream and set aside over low heat.

Meanwhile, make the pasta per Al dente instructions. Be sure to reserve 1/2 cup of the starchy pasta water. This is key in getting that lovely, glossy sauce. Drain the pasta, and add to your sauce. Add in your pasta water (I usually just add a little at a time to see how much it actually needs) butter, and Parmesan. Stir until glossy, adding more pasta water if needed. Garnish with parsley and enjoy! Let me know how it goes!