Spicy Vodka Pasta

In a large pan over medium heat, add the olive oil. Sauté the chopped onion and crushed garlic until softened and fragrant.

Add the tomato paste and cook for about a minute, stirring constantly until it darkens in color.

Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Allow the alcohol to cook off for a minute.

Stir in the heavy cream until the sauce is smooth and evenly colored. Bring to a gentle simmer.

Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about a cup of the pasta water.

Add the red pepper flakes, salt, and freshly ground black pepper to the sauce. Stir to combine.

Drain the pasta and add it directly to the pan with the sauce.

Add the butter and grated Parmigiano Reggiano cheese to the pasta.

Toss everything together until the pasta is well-coated. Add a splash of the reserved pasta water as needed to create a silky, emulsified sauce.

Serve immediately, garnished with fresh basil.