Ingredients:

  • 8 oz High-quality dry heart-shaped pasta
  • 4 quarts Water
  • 2 tbsp Sea salt
  • 2 tbsp Unsalted high-fat butter
  • 1 small Shallot, minced
  • 2 cloves Garlic, microplaned
  • 3 tbsp Double-concentrated tomato paste
  • 1 tbsp Fresh beet juice
  • 2 oz Premium vodka
  • 0.5 cup Heavy whipping cream (minimum 36% fat)
  • 0.25 cup Freshly grated Parmigiano-Reggiano
  • 1 pinch Red pepper flakes
  • 5 leaves Fresh basil, chiffonade
  • 1 tbsp Crushed Marcona almonds
  • 1 tbsp Extra Parmigiano-Reggiano for garnish

Instructions:

  1. Bring 4 quarts of water to a boil and add sea salt. Reduce heat to a steady simmer to prevent mechanical agitation. Add heart-shaped pasta and cook for 1-2 minutes less than package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. In a 12-inch heavy-bottomed skillet over medium heat, melt the butter. Add minced shallots and sauté until translucent. Stir in microplaned garlic and tomato paste, frying for 3 minutes until the paste darkens to a mahogany color.
  3. Deglaze the skillet with vodka and beet juice, scraping the bottom to release the fond. Allow the liquid to reduce by half.
  4. Whisk in the heavy whipping cream and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens and emulsifies into a vibrant pink hue.
  5. Add the cooked pasta and 1/4 cup of the reserved pasta water to the skillet. Toss gently over low heat, adding the 1/4 cup Parmigiano-Reggiano gradually until the sauce clings to the pasta ridges.
  6. Garnish with basil chiffonade, crushed Marcona almonds, and extra cheese before serving immediately.