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Ingredients
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Pasta
Sauce Base
Tomato & Dairy
Alcohol & Seasoning
Method
Pasta
Boil pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining and set aside. Drain pasta and leave warm.
Sauce Base
Heat a large sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and foam subsides, add 1 cup finely diced yellow onion and a pinch of salt. Sauté until soft and translucent, about 6–8 minutes, stirring occasionally so it does not brown.
Add 3 cloves minced garlic and 1 teaspoon crushed red pepper flakes. Cook, stirring, for 30–45 seconds until fragrant (do not let garlic brown).
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly—this deepens flavor.
Tomato & Deglaze
Carefully add 1 tablespoon vodka to the pan to deglaze, scraping any browned bits from the bottom. Let alcohol cook off for 30–60 seconds.
Add the 28 oz crushed canned tomatoes (or hand-crushed whole tomatoes). Stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 10–12 minutes to thicken slightly and concentrate flavors.
Taste for acidity. If tomatoes taste too bright, stir in 1 teaspoon granulated sugar. Season with about 1/2 teaspoon salt at this stage, then adjust later.
Finish Sauce
Stir in 3 tablespoons heavy cream and let the sauce warm through, about 1–2 minutes, until the color lightens to a pink-orange and the sauce is creamy and smooth.
Add 1 cup finely grated Parmesan cheese in two additions, stirring and allowing it to melt into the sauce to thicken. If sauce becomes too thick, add up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
Adjust seasoning with more salt (to taste) and 1 teaspoon freshly ground black pepper. Stir in torn fresh basil leaves, reserving a few for garnish.
Combine & Serve
Add the drained penne to the sauce pan. Toss gently over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add more reserved pasta water, a tablespoon at a time, to help the sauce cling to the pasta.
Taste and adjust final seasoning. Serve immediately, garnished with remaining torn basil and an extra sprinkle of grated Parmesan.