In a large heavy skillet or saucepan, heat 2 tbs olive oil and 1 tbs butter over medium heat until the butter melts. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add tomato elements

Stir in 2 tbs tomato paste and cook for 1–2 minutes, stirring, to caramelize and deepen the paste. Pour in the 28 oz crushed tomatoes and stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes (adjust to heat preference), 1 tsp sugar, 1.5 tsp sea salt, and 1/2 tsp freshly ground black pepper. Bring the sauce to a gentle simmer over medium-low heat.

Simmer and reduce

Lower heat to maintain a gentle simmer and cook uncovered for 12–18 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning if necessary.

Deglaze with vodka (optional)

If making Vodka Sauce, increase heat to medium, add 1/4 cup vodka, and cook 4–6 minutes to let the alcohol cook off and to concentrate the flavor. Scrape any fond from the bottom of the pan while the vodka cooks. If you do not want alcohol flavor, skip this step.

Finish to make Pink/Vodka sauce

Reduce heat to low. Stir in 3/4 cup heavy cream gradually, combining until the sauce becomes a uniform pink color (the cream will lighten the tomato base). Simmer on low 2–3 minutes to warm the cream through — avoid boiling once cream is added to prevent splitting. Stir in 3/4 cup finely grated Parmesan until melted and incorporated, which will thicken and enrich the sauce. Fold in torn fresh basil leaves and remove from heat.

Pasta & Assembly

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the 12 oz dry pasta. Cook according to package instructions until al dente (usually 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain the pasta, leaving it slightly wet.

Combine pasta and sauce

Return the drained pasta to the pot or into the skillet with sauce (if skillet is large enough). Add a splash of the reserved pasta water (start with 1/4 cup) and toss vigorously to coat the pasta in the pink sauce. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until you reach a silky coating that clings to the pasta (use up to the reserved 1 cup as needed).

Finish and serve

Drizzle 1 tsp extra virgin olive oil and toss once more. Taste and adjust salt and pepper. Plate the pasta, sprinkle additional grated Parmesan to taste, and garnish with a few torn basil leaves. Serve immediately.