a weeknight pasta

This pasta was both born out of me having some really wrinkly shriveled on the precipice of going bad grape tomatoes in my fridge, and needing a excuse to buy a bottle of wine (not that you need an excuse for that). I ended up making something that was a way more complex version of a vodka sauce (nothing wrong with a vodka sauce, just more often than not it can taste like a depthless tomato cream sauce — which I realize is exactly what it is). It came together in literal minutes (25 to be exact), and was so good I ate way too much of it! It was one of those dinners where you can’t wait until the next night when you get to eat the leftovers. Also — calamarata is the best pasta shape ever (in my top 3) and if you can find it definitely use it for this recipe, it holds the sauce perfectly.