Instructions

1. Heat a large skillet over medium-low heat. When the oil shimmers, add the shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto and coconut milk. Season with salt and pepper. Keep warm over low heat.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 ½ cups of the pasta cooking water. Drain.
3. To the vodka sauce, add the pasta, ½ cup pasta cooking water, and the butter, tossing until the butter has melted. Add the parmesan and basil. If needed, thin the sauce with additional pasta cooking water.
4. Divide the pasta among plates and top with basil and cheese.