Emmanuel Duverneau

1: Bring a pot of water to a boil and season with salt.

2: Cook pasta until al dente.

3: In a large skillet over medium high heat, brown beef and season with salt and pepper. Set aside.

4: In the same pan, add olive oil and heat over medium heat.

5: Add shallots and cook until fragrant, about 3 minutes.

6: Reduce the heat to medium and add the Calabrian chili peppers and garlic. Cook for 2-3 minutes.

7: Adjust the heat to medium high and add the tomato paste. Mix to combine.

8: Add butter into the pan and let melt. Season with salt and pepper and cook the tomato paste for approximately 6 minutes.

9: Turn the heat down and pour the vodka into the pan. Scrape up all the paste from the bottom of the pan.

10: Adjust the heat to low and add the heavy cream. Stir until combined and let simmer on low heat.

11: Add pasta water, beef, basil, and cheese to the sauce and stir together.

12: Add the pasta and mix until fully coated.

13: Top with more Parmesan cheese and enjoy!