# What You Need:
→ Pasta
01 - 14 ounces penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 teaspoon crushed red pepper flakes
06 - 14 ounces canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt and black pepper, to taste
→ To Serve
11 - Fresh basil leaves, chopped
12 - Extra Parmesan cheese
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook penne or rigatoni according to the package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent.
03 - Stir in minced garlic and crushed red pepper flakes, cooking for 1 minute until aromatic.
04 - Pour in canned crushed tomatoes. Simmer for 5-7 minutes, stirring occasionally.
05 - Gradually add vodka to the skillet. Simmer for 2-3 minutes, allowing the alcohol to cook off while stirring frequently.
06 - Reduce heat to low. Blend in heavy cream and grated Parmesan cheese. Season generously with salt and black pepper.
07 - Add drained pasta to the skillet, tossing thoroughly to coat. Adjust sauce texture with reserved pasta water as needed.
08 - Serve immediately, garnished with chopped fresh basil and extra Parmesan cheese.
