Sauté onions in olive oil over low heat for 20 minutes. Do not brown.
Add butter, minced garlic, salt and pepper and continue cooking over low heat for 3-4 minutes
Increase heat to medium. Add tomato paste, and calabrian chilis, stirring well.
Deglaze pan with vodka.
Add crushed tomatoes.
Using immersion blender, blend until mostly smooth.
Add pecorino stirring until incorporated
Add heavy cream
Serve with your favorite pasta. Enjoy!
