Directions 9 steps | 30 Minutes
Measure and prep all ingredients. Bring a large pot of salted water to a boil.
While the water comes to a boil, heat the olive oil in a large saucepan over medium heat. Add the finely diced onions and cook until softened, about 5-7 minutes.
Add the garlic and crushed pepper flakes and cook until fragrant, about 1 minute. (See notes 1.)
Add the tomato paste and cook until slightly toasted, about 1-2 minutes.
Add the vodka to deglaze the pan and cook while stirring constantly for about 2-3 minutes.
Stir in the crushed tomatoes and reduce the heat to low. Simmer the sauce while the pasta is cooking, about 8-10 minutes.
Reserve 1 cup of pasta water before draining the pasta. Stir in ½ cup of pasta water, heavy cream and Parmesan cheese. Simmer the saucefor about 1-2 minutes. Taste and add the sugar, if needed. Season with salt and pepper to taste.
Stir in the butter until it melts. Add the pasta to the sauce and stir to evenly coat the pasta with the sauce. Use the remaining pasta water to thin out the sauce if needed.
Top the pasta with more Parmesan cheese before serving. Garnish with parsley, if desired. Enjoy!
- If you like the pasta to be slightly spicy, add ½ teaspoon of crushed red pepper flakes. If you want it to be spicy, add 1 teaspoon of crushed red pepper flakes.