Cook 2 chopped shallots in a skillet with 2 tablespoons butter over medium heat, about 3 minutes. Add 1 cup heavy cream, 2 cups jarred marinara sauce and the Calabrian chili paste or red pepper flakes; heat through. Stir in 1/4 cup grated parmesan and 1 to 2 tablespoons vodka; season with salt. Toss with penne.
Perfect Marinara Sauce: Combine 3 tablespoons olive oil, 6 thinly sliced garlic cloves and a pinch of red pepper flakes in a large skillet and cook over medium-low heat until the garlic is golden, about 6 minutes. Crush a 28-ounce can of San Marzano plum tomatoes into the skillet with your hands; rinse the can with about 1 cup water and add to the sauce. Add a handful of torn basil leaves and season with salt. Increase the heat to medium and simmer, uncovered, until thick, 20 to 25 minutes. Toss with 1 pound cooked pasta (makes 4 cups sauce).
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|Serving Size: 1 Serving (122g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (78%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 73.6mg||23 %|
|Sodium 398.8mg||14 %|
|Potassium 154.1mg||4 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 6.7g|
|Protein 9.2g||13 %|
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Calories per serving: 262
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