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evelynstrohm
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In a large saucepan, set over medium-low heat, add the olive oil. When warm, add the minced onion, garlic and a pinch of kosher salt. Cook until softened, about 5 minutes.
Pour in the tomato paste, along with the red pepper flakes, and cook it until the tomato paste turns a really dark red color, about 3 minutes. Add the vodka and let it sizzle and allow the vodka to cook off a bit, about 1 minute.
Pour in the heavy cream and mix it until smooth. Turn off the sauce. Now, we’re gonna boil the pasta!
Bring a pot of salted water to a boil. You want the water as salty as the sea. Pour in the pasta and cook it until about 1 minute shy of al dente. Reserve about 1 cup of pasta water. Drain the pasta.
Turn the heat up on the sauce to medium. Pour in ½ cup pasta water, along with the grated Parmesan-Reggiano and give it a taste. Add salt to taste. I added a pinch or two. Pour in the pasta and then add in the cold butter. Mix it vigorously for 1 minute, until thick and luscious.
Garnish with grated Parmesan-Reggiano and some minced Italian parsley.