Velvety Vodka Sauce Pasta with Crispy Rosemary Breadcrumbs

Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.

In a saucepan over medium heat, melt 2 tablespoons unsalted butter. Add minced shallot and garlic with a pinch of salt and pepper, and cook until softened, stirring occasionally.

Stir in tomato paste and cook for 5 minutes until the color darkens. This will build flavor.

Deglaze the saucepan with vodka, scraping up any brown bits from the bottom.

Add ½ cup of reserved pasta water to the sauce, followed by heavy cream and parmesan cheese. Stir until the cheese has melted and the sauce is smooth. Season with additional salt and pepper to taste.

Toss the cooked pasta with the vodka sauce, adding more reserved pasta water as needed to achieve a creamy consistency.

In a separate saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Stir in panko breadcrumbs and chopped fresh rosemary, cooking until golden and crispy, about 2-3 minutes.

Serve the pasta with a sprinkling of crispy rosemary breadcrumbs and additional grated parmesan cheese on top.