Bring a large pot of salted water to a boil.

Meanwhile, start the sauce: melt the butter in a large 10-12 inch skillet or braiser pot over medium-low heat. Add the shallots and garlic. Sauté until the translucent, but not colored, about 3 minutes (shallots burn quickly, so don’t walk away from the pan). Turn off the stove. Remove the pan from the heat.

Off the heat: Add the vodka; it will sizzle. Return the pan to the stove. Adjust the heat to medium-low and cook, stirring frequently until the vodka disappears, about 1 minute.

Add the tomato paste. Stir for 1 minute.

Scoop out 1 cup of the starchy pasta cooking water. Add it to the pan and stir to combine.

Add the cream; stir to combine. Simmer for 1-2 minutes.

Taste the sauce. Season with salt and pepper to your liking.

At this point, you have a choice: you can either leave the sauce in the pan OR process it in a blender for a super silky texture and deeper onion/garlic flavor. 9/10 times I just leave it in the pot. It’s just as silky and delicious!

Now the pasta should be ready. Do not drain. Transfer the cooked pasta with a fine mesh strainer or slotted spoon directly into the vodka sauce. Toss with a large spoon to coat. If the sauce is too thick, add a splash of the reserved pasta water. Let the flavors meld for 1 minute or so.

Portion the pasta into serving bowls. Garnish with Parmesan cheese and fresh basil leaves, optional. Serve right away.