The WHOLE CAN of tomato paste goes into this vodka sauce pasta 🥫❗

Get Amanda Neal’s recipe:

Can of Tomato Paste Vodka Sauce
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings

Ingredients

Kosher salt
12 ounces short tubular pasta, such as rigatoni, penne, ziti or cavatappi
2 tablespoons olive oil
2 small shallots, finely diced
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
One 6-ounce can tomato paste
1/4 cup vodka
2/3 cup heavy cream
1/3 cup freshly grated Parmesan, plus more for serving
1 tablespoon unsalted butter
Thinly sliced fresh basil, for serving

Directions

Bring a large pot of water to a rolling boil over medium-high heat; season the water generously with salt. Add the pasta and cook, stirring occasionally, until al dente, 8 to 12 minutes (depending on the pasta shape). Reserve 1 cup of cooking water in a liquid measuring cup, then drain the pasta.

Meanwhile, heat the olive oil in another large pot or Dutch oven over medium heat. Add the shallots and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the crushed red pepper flakes, garlic and 1/4 teaspoon salt and cook, stirring frequently, until the garlic has softened, 1 to 2 minutes more. Add the tomato paste and continue to cook, stirring occasionally, until the tomato paste has turned a deep brick red and is starting to caramelize on the bottom and sides of the pot, about 6 minutes. Pour in the vodka and scrape any brown bits from the bottom of the pot, then cook until the vodka is almost completely absorbed and the alcohol has cooked off, 1 to 2 minutes. Reduce the heat to medium low, then stir in the heavy cream and 1/4 cup of the reserved pasta water until smooth and combined.

Add the cooked pasta, Parmesan and butter to the sauce and stir to evenly combine. Taste and adjust the seasoning with more salt. Adjust the consistency of the sauce, adding 1 tablespoon of cooking water at a time, until it nicely coats the pasta (it should be creamy, glossy and saucy). Serve in shallow bowls with an extra sprinkle of Parmesan and thinly sliced fresh basil.

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