1. Cook pasta (Pasta Mode): Fill your Claypot with water and salt. Set to Pasta Mode. Add pasta and enough water to cover by 1 in. Ensure pasta lies flat and cook until al dente. Reserve 1 cup pasta water, then drain pasta and set aside.
2. Sauté aromatics (Sear/Sauté HIGH Mode): Wipe Claypot if needed. Add 1 Tbsp butter, shallots, and garlic. Set to Sear/Sauté HIGH. Cook 3–5 minutes, stirring often, until softened and fragrant.
3. Add tomato paste: Cook 2–3 minutes until paste darkens and caramelizes.
4. Deglaze with vodka: Pour in vodka and let simmer 1–2 minutes to cook off alcohol.
5. Stir in cream: Add heavy cream and chili flakes. Mix until smooth. Season with salt and pepper.
6. Adjust texture: Add 1/2 cup reserved pasta water and remaining 1 Tbsp butter. Stir until sauce is glossy and creamy. Add up to 1/4 cup more pasta water if needed.
7. Toss pasta: Turn off your Claypot Oven. Add pasta and Parmesan. Toss in residual heat until cheese melts and pasta is fully coated.
8. Finish and serve: Taste and adjust seasoning. Top with fresh basil and more Parmesan. Serve hot—right out of your Claypot.
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