Shells with a Tomato Vodka Sauce
*1 small onion
*2 large garlic cloves
*4 Roma tomatoes, or any other tomato you might prefer
*salt to taste + 1/2 tsp for the sauce
*15 oz can diced tomatoes
*1 tsp. dried Basil or 1 TBS fresh, chopped Basil
*1/4 tsp red chili flakes, or more to taste
*2 tsp. dried parsley or 1 1/2 TBS fresh chopped parsley
*1/4 C. Vodka
*1/4 C. Parmesan cheese, grated
*1/2 C. heavy cream
*1 box of shell pasta
Cut tomatoes in half; cut the onion into quarters. Place on a baking sheet along with the whole cloves of garlic; drizzle with olive oil and sprinkle with salt.
Broil until the tomatoes and onion starts to brown a bit; take out the garlic cloves if they start to burn.
Place the tomatoes, onions, garlic and a can of diced tomatoes into a blender. Pulse the blender until everything is mixed and the vegetables are finely chopped; set aside.
Start cooking the pasta according to the direction of the package.
Heat a large sauce pan on medium high heat. Pour the tomato mixture into the pan; add in basil, chili flakes and vodka. Stir ingredients together and turn down the heat to medium. Simmer while pasta is cooking, at least 15 minutes, stirring occasionally.
Take pan off of the heat; stir in the heavy cream, Parmesan and parsley.
Drain the pasta and spoon into serving dishes; add desired amount of the tomato vodka sauce on top and serve.