Ingredients

• 250g pasta (spaghetti, penne, or rigatoni)
• 500g ripe cherry tomatoes or Roma tomatoes, halved or diced
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 small shallot, finely chopped (optional, but beautiful)
• 1/3 cup (80ml) good-quality vodka
• 1/2 tsp red chili flakes (optional)
• 10–12 fresh basil leaves, torn
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 tbsp butter (optional, for a silky finish)
• Parmigiano Reggiano, to grate over the top

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve 1 cup of the starchy pasta water, then drain.

• In a large pan over medium heat, warm the olive oil. Add the sliced garlic (and shallot if using), and cook until soft and fragrant — about 1–2 minutes.

• Add the fresh tomatoes and a good pinch of salt. Cook over medium heat for 10–15 minutes, stirring occasionally, until the tomatoes collapse and form a chunky, jammy sauce. You can help crush them gently with the back of a spoon.

• Once the tomatoes have broken down, pour in the vodka. Let it simmer for 2–3 minutes to burn off the alcohol and concentrate the flavor. Stir gently to bring it all together.

• Add a splash of reserved pasta water to loosen the sauce if needed. Stir in the butter now, if using, for a glossy texture. Season with chili flakes (if using), black pepper, and adjust salt to taste.

• Toss the drained pasta into the pan with the sauce. Stir to coat evenly, adding more pasta water as needed to make it cling beautifully.

• Off the heat, stir in the fresh basil. Serve immediately with a generous grating of Parmigiano Reggiano and a drizzle of olive oil.