Garlic confit pasta a la vodka

Preheat oven to 250F. In a large ramekin or small baking pan, add in the whole garlic cloves and tomatoes. Pour in the olive oil until the garlic & tomatoes are covered. Season with a hefty pinch of salt and add in the thyme. Bake for about 2 hours, until meltingly tender.

In a large pot of heavily salted boiling water, cook the pasta until al dente - about 10 minutes. Reserve two cups of pasta water.

When garlic & tomatoes are done, add in a couple tbsp of that oil into a large pan over medium heat. Add in shallots and cook until translucent, about 5 minutes. Add in the minced garlic and cook for about 1 minute.

Add in tomato paste and cook for about 5 minutes, until the paste darkens. Add vodka to pan and deglaze.

Remove the cooked garlic and tomatoes from the oil and add them into a small bowl. Mash into a paste and add into the pan to cook. Stir well. Add in the crushed red pepper and Calabrian chilis. Add in the heavy cream and stir to incorporate. Add 1/2 cup of pasta water (using more as needed if sauce is too thick/dry). Taste sauce for seasoning.

Turn off the heat and add in cooked pasta. Evenly coat the pasta in the sauce. Serve with Parmesan on top. Enjoy!