Ingredients:

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•   8 oz Radiatori Pasta
•   2 tbsp Olive Oil
•   2 tbsp Butter
•   1 Shallot (Small; Finely Chopped)
•   2-3 Garlic (Cloves, minced)
•   2 tbsp Tomato Paste
•   1-2 tsp Calabrian Chili Paste
•   1/4 cup Vodka (I used Tito's)
•   3/4-1 cup Heavy Cream
•   1/2 cup Parmesan (Fresh Grated)
•   1/2 cup Pasta Water ((reserved))
•   Salt and Black Pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook your pasta
   Bring a pot of salted water to a boil and cook your pasta until al dente.
   👉🏾 Make sure to reserve about ½ cup of pasta water before draining  you’ll need it for the sauce.

2. Build your base
   In a large pan, heat olive oil and 1 tbsp butter over medium heat.
   Add shallots and garlic, and cook until soft and fragrant.

3. Add flavor
   Stir in tomato paste and Calabrian chili paste.
   Cook for 2–3 minutes until the color deepens this builds that rich flavor.

4. Deglaze with vodka
   Pour in the vodka and let it cook down for about 2–3 minutes so the alcohol cooks off.

5. Make it creamy
   Lower the heat and add heavy cream.
   Stir until the sauce turns smooth and that signature blush color.
   Season with salt and pepper.

6. Bring it together
   Add your cooked pasta directly into the sauce.
   Pour in a splash of that reserved pasta water and toss everything together until the sauce coats the pasta.

👉🏾 The pasta water helps the sauce get silky and cling to every piece  don’t skip it.

7. Finish like a restaurant
   Add parmesan and the remaining 1 tbsp butter.
   Toss until everything is glossy, smooth, and perfectly coated.