Add pasta to salted water and cook pasta until it’s al dente. Strain and reserve two cups pasta water and set aside.

Add pepperoni to a sauce pan over medium heat and saute until crisp. Remove from pan and place crispy pepperoni in a small bowl and leave the grease in the pan.

Add garlic to the pepperoni oil and cook down for 2 minutes with a sprinkle of salt.

Once fragrant and soft, add the tomato paste to the pan and continue stirring until everything is incorporated and the tomato paste has darkened slightly; about 3 minutes.

Now add the vodka and stir to deglaze - cook the alcohol taste out for 3 minutes or so.

Turn the heat to medium-low and add heavy cream and stir. Let it simmer. Once it turns bright orange, stir in the butter, parmesan, and crispy pepperoni (leaving a lil off to the side for garnish)

Add in the al dente pasta and toss it with the sauce. Then add ¼ a cup of pasta water and stir. If it’s silky and smooth, you’re good to go - if it’s still a lil thick, add 2 tablespoon of pasta water at a time until silky.

Top with remaining crispy pepperoni bits and enjoy!