Penne Vodka Recipe

1 Pound dried Penne pasta
1/2 Tablespoon extra virgin olive oil
1 Shallot, minced
1 small carrot, minced very, very finely (a good tip is to shred the carrot with the large holes of a box grater and then proceed to mincing)
1 large clove garlic, minced
Pinch red pepper flakes
Salt and freshly ground black pepper
1 small pinch dried basil leaves
2 Pounds fresh tomatoes, peeled, seeded, and diced OR 2 Cans diced tomatoes in juice
1/2 Cup Vodka
1/2 Cup Heavy Cream
Directions:
If using canned tomatoes, place in a colander to drain - reserve the juice
Bring a large pot of water to a rolling boil.
Heat the oil over medium heat in a medium sauce pan or saute pan. Saute the carrots until soft - about 5 minutes - and add the shallot, garlic, red pepper flakes, salt and pepper, and dried basil. Cook for another 45 seconds just until fragrant.
Add the freshly diced tomatoes or the drained canned tomatoes. Cook for about 10 minutes, or until the tomatoes break down to create a sauce. Add the reserved tomato juice if needed.
Add a good amount of salt and the Penne pasta to the water and cook according to the package directions until al dente.
Once the tomatoes have broken down, add the vodka and boil down quickly over medium-high heat just to take the edge off of the alcohol. After boiling the vodka down for 2-4 minutes, add the heavy cream. Set over medium-low heat and allow to cook for 2-3 minutes longer, stirring occasionally.
Reserve some of the pasta cooking water and add a ladle-full to the vodka sauce. Serve the pasta in shallow bowls and cover with a considerable amount of vodka sauce and, if you'd like, a healthy portion of Pecorino Romano cheese.