Fettuccine with Burst Tomato Calabrian Chili Vodka Sauce

Heat olive oil in a large skillet on medium heat. Add the cherry tomatoes, and cook for 5 minutes until tomatoes have softened. Add the shallots, and cook for another 5 minutes or so until tomatoes begin to burst. Press down with the back of a spatula to help crush them.

Add the tomato paste and cook for about 5 minutes until tomato paste is brick red. Add the Calabrian chili peppers and vodka, mix, and cook for 2-3 minutes until alcohol has cooked off. Add heavy cream, and season with salt and pepper. Remove from heat while you cook the pasta.

Cook the pasta in a heavily salted pot of water until al dente. Reserve 1 cup pasta water, drain, and then add the pasta, butter, and ½ cup pasta water to the skillet on medium low heat. Keep mixing until smooth, adding more pasta water as needed. Sauce should be glossy. Taste, and season with more salt and pepper, if desired. Serve right away with freshly grated Parmesan and basil.