Ingredients

• 3 tablespoons Unsalted Butter
• 1 medium Yellow Onion, diced
• 3 medium Garlic cloves, thinly sliced
• 1 pinch Red Pepper Flakes
• To taste Kosher Salt
• 4 1/2 ounces Tomato Paste
• 14 1/2 ounces Whole Peeled Tomatoes
• 1 cup Heavy Cream
• 1 pound Penne
• 1/4 cup Vodka
• 2 ounces Parmigiano-Reggiano

Instructions

1. In a 12-inch saucepan, melt butter over medium heat.
2. Add onions, garlic, and red pepper flakes. Season lightly with salt and cook until onions are softened and translucent, about 10 minutes; lower heat if needed to prevent browning.
3. Stir in tomato paste and cook about 3 minutes.
4. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.
5. Mix in cream, then transfer sauce to a blender, and blend until very smooth. Return blended sauce to pot, add vodka, and season lightly with salt. (Or use an immersion blender.) Bring back to a gentle simmer over medium heat.
6. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs.
7. Using a slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water.
8. Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes.
9. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce.
10. Taste for salt, and season with more if needed. If desired, add more drops of vodka before serving according to taste.
11. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.

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