I'd never had pasta with vodka sauce until my brother made it for me once. It's very good and I highly recommend it as an alternative to the usual marinara or alfredo when you are in the mood for a filling warm dish. The recipe he sent me is quite similar to the one found here with a few changes along the way.
He ups the cream to about 3/4 of a cup (you can use half and half or even milk in a pinch), extends the simmer after adding the vodka to 15-20 minutes and omits the adding of the reserved pasta water. My own touch is stickblending the sauce smooth at the end. I'm not sure if that is traditionally "ok" to do, but I do it anyway. You certainly don't have to. I used a 28 ounce can of diced tomatoes here out of convenience, but whole tomatoes (mostly drained) work better.
Garlic and a shallot bulb.
I had 2 cloves of shallot in the bulb, but I just used them all.
Sauteing in butter.
I blended the diced tomatoes. Again, not sure if that is the best way, but it worked for me.
I had just about 1/2 cup of this vodka. You shouldn't bother using nice stuff, but Skyy isn't really my fav and I had just the right amount so I just used it up!
Everything but cream and cheese in! That is a weird shadow that makes it look orange and red. It's all red.
Enough cheese to mix in and top.
Cream and cheese mixed in. I used half and half, just a touch over 3/4 cup.
Ta-da!
I demolished this standing at the counter.
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