All you need:

¼ cup olive oil
½ shallot, chopped small
3 small garlic cloves, finely grated
½ cup tomato paste (1 small can)
2 tablespoons vodka...or 3 
1 cup heavy cream
1 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper and your other preferred seasonings and herbs 
1 pound preferred pasta
1 pound ground turkey (optional)
2 tablespoons unsalted butter
1 ounce finely grated Parmesan, plus more for serving
1/4  up mozzarella 
¼ cup chopped fresh basil to top

Directions:

1. Brown ground turkey until cooked. (Season well while cooking) Set aside. 
2. Heat oil in a large skillet over medium. Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, until paste is brick red and starts to caramelize, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes. Add cream and red pepper flakes and stir until well blended.
   
3. Season with salt and pepper; remove from heat.
4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Add pasta to skillet with sauce along with ground turkey, butter and ½ cup pasta cooking liquid. Cook over low heat, stirring constantly and add more pasta cooking liquid until butter has melted and a thick, creamy  sauce has formed, about 2 minutes. (i added about 1 cup of the pasta water) Season with salt and pepper and add 1 oz. Parmesan and mozzarella, tossing to coat.
   
5. Divide pasta among bowls, then top with basil and more Parmesan.

ALL YOU NEED:
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• 4 lb beef chuck roast (don't hesitate to buy one that is fatty--this adds more flavor)
• 4-6 tbs flour
• 6-8 medium red potatoes
• 1 large white onion or 5 small, cut into larger pieces
• 5 large carrots, cut into 2-inch pieces
• 1 bottle peperoncini's 
• minced garlic
• 8 cloves of garlic (do not chop)
• 1/4 cup balsamic vinegar
• 1/4 cup beef broth
• 1 packet ranch dressing mix
• 1 packet onion soup mix
• 1 stick of butter 
• preferred seasoning salt and herbs (my staples: dill, oregano, basil, 1 bay leaf, sage, johnny seasoning, chipotle seasoning, lemon pepper, tarragon, cayenne pepper)
• 1 large dose of patience ;)

1. Turn your crockpot on low setting. While it's heating up, chop your potatoes, onions and carrots. Add to pot and top with minced garlic and preferred seasonings.
2. Add olive oil to a frying pan over medium-low heat. Cover beef with flour and preferred herbs and seasonings, including sides. Add roast to pan and fry until just darkened on all 4 sides.
3. Top vegetables in crockpot with roast. Pour ranch and soup packet contents over roast and lather with your hands. Take garlic cloves and insert into creases inside the beef.
4. Pour broth and balsamic vinegar over top. Toss in peperoncini's (Literally. Just scatter them around). Add stick of butter to center of roast and cover.
5. Leave crockpot on low setting for around 5 hours. At the 5 hour mark, switch setting to high and roast for another 3 hours. Your roast should fall apart at this point and vegetables should be nice and tender!

Enjoy!