Ingredients

1 box Campanelle

1 jar Hot Tom

1 cup heavy cream

1 shot vodka

2 oz. grated Parmesan

Fresh parsley + basil

Directions

Start pasta cooking in a pot of boiling salted water.

Bring Hot Tom, heavy cream and vodka to a gentle simmer in a sauce pan over medium heat.

When pasta is about 3 minutes short of cooking time directed on the box, use a slotted spoon to transfer directly to sauce pot.

Continue cooking pasta in the sauce, stirring constantly to coat and emulsify. Add pasta cooking water in ¼ cup increments as needed if sauce thickens too much.

Once pasta is cooked, turn off the heat, stir in cheese and parsley, add salt and pepper to taste, and serve!

Very scientific note: In vodka sauce, the alcohol binds with aroma compounds in the sauce, amplifying their effect in your nose and on your taste buds. Add too much alcohol and the sauce will just taste like booze, so be sure to simmer the vodka sauce for at least 7 minutes to achieve the flavor sweet spot (about 2% abv, per the actual scientists over at @seriouseats). The sauce does contain trace amounts of alcohol, though nowhere near enough for to get a buzz on—have a glass or two of wine for that!