A delightful twist on a classic vodka pasta, featuring a creamy tomato sauce and fresh herbs for a burst of flavor.
Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the diced tomatoes and chili flakes to the pot. Simmer for 10 minutes, stirring occasionally.
Use a wooden spoon to break down the tomatoes for a smoother sauce.
Stir in the vodka and let it cook for 2-3 minutes to reduce slightly.
Allow the alcohol to cook off, leaving behind its flavor.
Lower the heat and add the cream, stirring until well combined.
Ensure the heat is low to prevent the cream from curdling.
Mix in the cooked pasta and grated parmesan cheese. Toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh basil leaves before serving.
Serve immediately for the best flavor and texture.
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