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1
In a large pot of boiling salted water, cook the pasta until just al dente, 8 to 10 minutes.
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2
Drain in a colander, return to the pot, and cover to keep warm.
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3
Meanwhile, in a large skillet or saute pan, heat the oil over medium-high heat.
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4
Add the shallots and garlic, and cook, stirring, until soft, about 2 minutes.
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5
Add the tomatoes and pepper flakes and cook, stirring, until thickened, 4 to 5 minutes.
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6
Add the vodka and cook until reduced to about 3 to 4 tablespoons, about 3 minutes.
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7
Add the cream and cook until thickened, 2 to 3 minutes.
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8
Remove from the heat and adjust the seasoning, to taste.
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9
Add the cooked pasta to the sauce and toss to coat evenly.
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10
Transfer to a large serving bowl and garnish with the basil and top with a sprinkling of the pecorino cheese.
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11
Inactive Prep Time: 1 week
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12
1 (750-ml) bottle best quality vodka
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13
1 fresh red jalapeno or red Fresno pepper, slit in 1/2 lengthwise, stem left intact
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14
1 fresh green jalapeno pepper, slit in 1/2 lengthwise, stem left intact
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15
1 fresh Serrano or green cayenne pepper, slit in 1/2 lengthwise, stem left intact
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16
2 cloves garlic, peeled
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17
Pour out enough vodka from the bottle in order to make room for the peppers and reserve for another use.
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18
Carefully add the peppers and garlic to the vodka, pouring out more liquid if need be.
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19
Cap and let stand at room temperature until the vodka acquires the desired heat, about 1 week.
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20
Serve, or remove the peppers and keep in the freezer.
