# What You'll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 to 2 teaspoons crushed red pepper flakes
06 - 14 oz canned crushed tomatoes
07 - 1/4 cup vodka
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Garnish
12 - Fresh basil leaves, torn
13 - Extra grated Parmesan cheese
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2 to 3 minutes until tender. Incorporate garlic and red pepper flakes, cooking for 1 minute until fragrant.
03 - Pour in canned crushed tomatoes. Season generously with salt and pepper. Simmer the mixture uncovered for 5 minutes, stirring occasionally.
04 - Pour in vodka and cook for 2 to 3 minutes, allowing alcohol to evaporate.
05 - Reduce heat to low. Add heavy cream and simmer for 2 minutes. Stir in Parmesan cheese until fully melted and the sauce becomes creamy.
06 - Add the cooked pasta to the sauce, tossing thoroughly to coat. Use reserved cooking water in small amounts as needed for desired consistency.
07 - Serve immediately, garnished with torn fresh basil and extra Parmesan cheese.
