Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup vodka
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh basil, for garnish
  • 1 pound penne pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet or saucepan over medium heat. Add the onion and cook until softened and translucent. Add the garlic and cook until fragrant, being careful not to burn.
  3. Stir in the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for about 15 minutes, stirring occasionally, to allow the flavors to meld.
  4. Stir in the vodka and simmer for another 2-3 minutes to allow the alcohol to evaporate slightly. Be careful when adding the vodka, as it may briefly flame.
  5. Stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes more, until the sauce is heated through and slightly thickened.
  6. Add the drained pasta to the sauce and toss to coat. Add a little reserved pasta water if the sauce is too thick.
  7. Garnish with fresh basil and additional Parmesan cheese. Serve immediately.