Pâtes à la vodka

Cook penne pasta in salted water until al dente, reserving about 100 ml of pasta water

In a large skillet, sauté garlic in olive oil and butter until softened

Add tomato paste and cook for 2–3 minutes, then pour in vodka and let it cook off for 1–2 minutes

Stir in heavy cream, salt, and pepper, and simmer until smooth and slightly thickened

Toss in cooked pasta with a splash of reserved pasta water, mix in parmesan and fresh basil before serving