Stir in the vodka, cook another 2 minutes. Season with salt and pepper and add the 1 ounce of Parmesan cheese, tossing to coat. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Add more pasta water if needed to thin the sauce. Cook over medium-low heat, stirring constantly, until the sauce thickens and the pasta is al dente, about 2 minutes. Transfer the drained pasta to the skillet with the sauce add the butter and enough pasta water to thin the sauce slightly. We saw that Half Baked Harvest had made a Cherry Tomato Pasta Alla Vodka, and it looked so.
Reserve 1 cup of pasta water before draining the pasta. While the sauce is cooking, bring a large pot of salted water to a boil over high heat once boiling, add the fusilli and cook, stirring occasionally, until just shy of al dente according to package directions.Add the cream and red pepper flakes, stirring to fully combine. Divide the pasta among bowls and ladle the bolognese over top. Ladle the sauce over the pasta and toss to combine. Meanwhile, boil the pasta until al dente. Stir in the milk and pesto, cook until warmed through, 10-15 minutes.
Add the vodka and cook, stirring constantly, until the liquid is mostly evaporated, about 2 minutes. Discard the thyme, bay leaf, and parmesan rind. Add the tomato paste and cook, stirring occasionally, until thick, brick-red and starting to caramelize, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant. Add the shallot and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes.
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