Penne pasta in vodka sauce

Ingredients:

• 340 g whole grain penne pasta (feathers)
• 1 can (800 g) canned whole plum tomatoes
• 1 tbsp unsalted butter
• 2 shallots, chopped
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes
• 0.5 cups of vodka
• 2/3 cup heavy cream
• 0.5 cup freshly grated Parmesan + extra for serving
• Handful of fresh basil leaves, torn, plus extra for serving

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the penne pasta and cook according to package directions. Remove 0.5 cups of water and discard the rest. Place the tomatoes in a bowl and mash them with your hands.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper and cook, stirring, for 30 seconds. Remove from heat and stir in the vodka, tomatoes, and salt to taste.
3. Return the pan to medium heat and cook, stirring frequently, until the alcohol has evaporated, about 7 minutes. Add the heavy cream and cook until the sauce has thickened slightly, about 3 minutes. Stir in the Parmesan and basil.
4. Add the pasta to the sauce and toss, adding a little of the cooking water if the sauce is too thick. Season with salt to taste. Serve sprinkled with Parmesan and basil.