Tomato Basil Vodka Shells

• ½ pound - pasta shells
• 2 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• 2 cloves - garlic
• 6 ounce - cherry tomatoes
• ½ teaspoon - salt
• 3 tablespoon - tomato paste
• 1 shot - vodka
• 1 cup - heavy cream
• ¼ teaspoon - black pepper
• ¼ teaspoon - red pepper flakes
• ½ cup - Parmesan cheese
• ¼ cup - reserved pasta water
• ⅛  - Fresh basil

Instructions

1. Cook pasta shells in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain.
2. In a large skillet, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add cherry tomatoes and sprinkle with salt. Cook until tomatoes soften and burst, about 5–7 minutes. Smash them gently with the back of a spoon.
4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Pour in vodka and let it simmer for a few minutes to burn off the alcohol.
6. Add heavy cream and stir to combine. Season with black pepper and red pepper flakes if using.
7. Add cooked pasta and a splash of pasta water. Stir in Parmesan and chopped basil.
8. Cook for a few more minutes until the sauce thickens and coats the pasta.
9. Serve topped with extra Parmesan and more basil.