Ingredients

• 1 pound pasta
• 2 tablespoon olive oil
• 4 clove garlic, minced
• 0.25 teaspoon red pepper flakes
• 28 ounce crushed tomatoes
• 0.25 cup vodka
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon sugar
• 0.25 cup fresh basil, chopped
• 0.25 cup Parmigiano-Reggiano cheese, grated

Steps

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. While water heats, mince the garlic cloves finely and chop the fresh basil.
3. Heat olive oil in a large saucepan over medium heat.
4. Add minced garlic and red pepper flakes to the hot oil, stirring constantly for about 1 minute until fragrant.
5. ⚠️ WARNING: Alcohol will ignite briefly. Pour the vodka into the pan and let it simmer for 2-3 minutes to reduce and cook off the alcohol.
6. Add the crushed tomatoes to the pan, stirring well to combine.
7. Stir in salt, black pepper, and sugar to balance the acidity of the tomatoes.
8. Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally.
9. While sauce simmers, add pasta to the boiling water and cook according to package directions until al dente, then drain (reserving 1/2 cup pasta water).
10. Remove sauce from heat and stir in the heavy cream until fully incorporated.
11. Return pan to low heat and warm the cream into the sauce for 1-2 minutes, stirring gently.
12. Add the drained pasta to the sauce and toss to coat evenly, adding pasta water as needed to reach desired consistency.
13. Stir in most of the chopped fresh basil, reserving some for garnish.
14. Divide pasta among serving bowls and top with grated Parmigiano-Reggiano cheese and remaining fresh basil.