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1. Heat the olive oil and butter in a large deep skillet over medium heat until the butter melts and foams. Add the onion with a pinch of kosher salt and cook, stirring, for 6 to 8 minutes until soft and translucent but not browned.
2 tbsp Extra virgin olive oil,
2 tbsp Unsalted butter,
1 piece Yellow onion, finely diced,
1.5 tsp Kosher salt
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2. Stir in the garlic and red pepper flakes and cook for 30 seconds until fragrant. Add the tomato paste and cook, stirring often, for 2 to 3 minutes until it darkens to a brick red and sticks slightly to the pan.
3 clove Garlic cloves, minced,
2 tbsp Tomato paste,
0.5 tsp Red pepper flakes
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3. Remove the pan from the heat and pour in the vodka. Return to medium heat and simmer for 2 to 3 minutes, scraping up any browned bits, until the harsh alcohol smell fades and the liquid is reduced by about half.
0.3 cup Vodka
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4. Add the crushed tomatoes, the remaining kosher salt and the black pepper. Simmer gently over medium-low heat for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavor deepens. Meanwhile, bring a large pot of water to a boil and salt it generously until it tastes noticeably salty.
1 can Canned crushed tomatoes,
1.5 tsp Kosher salt,
0.2 tsp Black pepper
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5. Cook the penne in the boiling salted water for 1 to 2 minutes less than the package directions, until just shy of al dente. Reserve 1 cup of starchy pasta water, then drain the pasta.
12 oz Dried penne or rigatoni
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6. Lower the sauce heat to low and stir in the heavy cream until the sauce turns silky and a pale orange-pink. Warm through for 1 to 2 minutes without letting it boil.
0.5 cup Heavy cream
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7. Add the drained pasta to the sauce along with half a cup of the pasta water. Toss over medium-low heat for 1 to 2 minutes until the pasta finishes cooking and the sauce clings to every piece. Remove from the heat, stir in the Parmigiano-Reggiano, and add more pasta water a splash at a time if needed for a velvety, coating consistency.
12 oz Dried penne or rigatoni,
0.8 cup Parmigiano-Reggiano, finely grated, plus extra to serve
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8. Divide among warm bowls, tear the basil over the top, and finish with extra Parmigiano-Reggiano.
0.8 cup Parmigiano-Reggiano, finely grated, plus extra to serve,
8 piece Fresh basil leaves (garnish)
