Vodka Sauce

• 3 tbsp butter or olive oil
• 1 onion, finely chopped
• 2 large garlic cloves, minced
• 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
• ¼ cup vodka
• ¼ tsp red pepper flakes
• ½ cup heavy cream
• Penne pasta or other tubed pasta such as rigatoni
• 12 basil leaves, chopped
• ½ cup freshly grated parmigiano-reggiano cheese
• Salt and pepper to taste

Heat in a large skillet over medium heat the olive oil and add the onion. Cook until soft, about 5 minutes.

Add the garlic and stir until fragrant, about 30 seconds.

Add the tomatoes, vodka, red pepper flakes, and 2 tsp of salt. Break the tomatoes apart with a wooden spoon. Simmer briskly for 15 minutes.

Optional, place the tomato mixture in a blender or food processor and purée until the sauce is a smooth consistency. Return the sauce to the pot.

Stir in and heat through the heavy cream.

Meanwhile cook in a large pot of salted water the pasta.

Stir into the sauce the basil and season with salt and pepper to taste.

Drain the pasta and add to the sauce the parmesan cheese, along with 1 tbsp of olive oil (depending on what you used).

Enjoy!