Creamy Tomato Vodka Sauce with Cheese Ravioli

Bring a large pot of salted water to a boil. Cook the 16 oz store-bought cheese ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then carefully drain the ravioli.

While the water boils, heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 finely minced shallot and cook until translucent, about 3 minutes.

Stir in 2 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant.

Add 1/4 cup tomato paste to the skillet. Cook, stirring constantly, until the paste darkens to a deep rust color, about 3 to 4 minutes.

Pour in 1/4 cup vodka to deglaze the pan, scraping up any browned bits on the bottom. Simmer until the liquid is mostly evaporated, about 2 minutes.

Stir in 14.5 oz crushed tomatoes, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Reduce heat to low and let simmer for 10 minutes to allow the flavors to meld.

Remove the skillet from the heat. Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese until the sauce is completely smooth.

Gently fold the drained ravioli into the vodka sauce. If the sauce is too thick, splash in a little of the reserved pasta water until it reaches your desired consistency. Garnish with 2 tbsp chopped fresh basil and serve immediately.