Name: Spicy Calabrian Chilli Vodka Sauce
Ingredients: 1 lb pasta of your choice; 2 tbsp olive oil; 1 medium shallot, finely minced; 2 cloves garlic, minced; 2 tbsp tomato paste; 1–2 tbsp Calabrian chili oil (adjust to your spice preference); ¼ cup vodka (optional); 1 cup heavy cream; ½–¾ cup reserved pasta water, as needed; 2 tbsp cold unsalted butter; Salt, to taste; Black pepper, to taste; Mozzarella balls for garnish (optional); Fresh basil for garnish (optional)

Method

Heat the olive oil in a large sauté pan over medium heat until it ripples.
Add the shallot and cook for 3–4 minutes, until softened and translucent. Stir in the garlic and cook for 30–60 seconds, just until fragrant. Be careful not to let the garlic brown.
Add the tomato paste and cook for 2–3 minutes, stirring frequently, until it deepens in color and becomes slightly caramelized.
Stir in the Calabrian chili oil until well combined.
If using, pour in the vodka and cook for 2–3 minutes, allowing it to reduce and the alcohol to cook off.
Lower the heat and stir in the heavy cream until the sauce is smooth. Add 1/4 cup reserved pasta water, then add more as needed until the sauce reaches your desired consistency.
Turn off the heat and whisk in the cold butter until melted and emulsified.
Add the cooked pasta and toss until evenly coated. If needed, add another splash of pasta water to help the sauce cling to the pasta.
Taste and adjust with kosher salt and freshly ground black pepper before serving.