Preparation method

30 min.

• 1

  Cook the pasta

  Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta.

• 2

  Make the base

  Melt butter with olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until it has softened. Stir in the garlic and cook for 1 minute, being careful not to burn it.

• 3

  Add the vodka

  Pour in the vodka and let it simmer for 2–3 minutes to cook off the alcohol. This step is used to enhance and balance the tomato flavor.

• 4

  Add tomatoes

  Stir in the tomato purée. Simmer for 5–7 minutes until the mixture is slightly thickened.

• 5

  Make it creamy

  Lower the heat and add the heavy cream. Mix until the sauce is smooth and creamy. Season with salt, pepper, and optional red pepper flakes.

• 6

  Combine pasta and sauce

  Add the cooked pasta to the sauce. Use the reserved pasta water if needed to loosen the sauce. Toss until the pasta is well coated.

• 7

  Finish and serve

  Stir in Parmesan cheese until it is melted. Serve hot and garnish with fresh basil.

• 8

  Pro Tips

  Use a decent-quality vodka for the best flavor; there is no need for a premium brand. Do not skip the vodka, as it helps to emulsify and deepen the sauce. You can add grilled chicken or shrimp if you want extra protein.