Turn on Sauté mode. When the pot is hot, in about 30 seconds, add olive oil, chopped onion and minced garlic. Saute 2 minutes, until the onions begin to soften.

Add red pepper flakes and dried basil. Saute 30 seconds.

Stand back and add vodka. Saute for 2-3 minutes, until it reduces.

Turn off Saute. Add water and deglaze the pot. Add tomato paste and stir. Pour in the pasta and marinara sauce to cover it, but do not stir. This prevents the 'burn' message.

Close the lid and set Pressure Cook or Manual at 5 minutes on high pressure. ensure valve is set to sealing.

When the cook time is up, hit Cancel and carefully release pressure by following the quick release. Open the lid when the pin drops. Stir everything. Add the heavy whipping cream. Stir well.

Finally, add the parmesan cheese and stir until combined. Check for seasoning and adjust salt, if needed.

Enjoy!

Stovetop:

Heat a Dutch oven (or large pot) on medium-high heat.

Add olive oil, chopped onion and minced garlic. Sauté 2 minutes, until the onions begin to soften. Add red pepper flakes and dried oregano. Saute 30 seconds. Simultaneously, cook pasta in a large pot of salted, boiling water following box instructions.

Move the Dutch oven away from the heat and add the vodka. Sauté till it reduces and stir in the tomato paste and pasta sauce.

Add the cooked and drained pasta and stir. Add the heavy whipping cream. Stir well.

Finally, add the parmesan cheese and stir until combined. enjoy!