Reginette Alla Vodka

Ingredients

• 12 oz Reginette pasta
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic, minced
• 6 ounces tomato paste (or 1/2 cup crushed tomatoes)
• 1/2 cup vodka
• 1/2 cup heavy cream
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 handful Fresh basil and salt and pepper to taste

Steps

1. Boil the pasta: Cook the reginette pasta in a large pot of heavily salted boiling water until al dente. Save 1/2 cup of starchy pasta water before draining.
2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the minced onion and cook until soft and translucent. Add the garlic and red pepper flakes, cooking until fragrant.
3. Caramelize tomato paste: Stir in the tomato paste and cook for a few minutes until it turns a deep, dark red.
4. Add vodka: Pour in the vodka to deglaze the pan. Simmer for 2 to 3 minutes until the sharp alcohol scent evaporates.
5. Make it creamy: Lower the heat and stir in the heavy cream until the sauce is smooth and thick.
6. Combine: Toss the cooked reginette pasta into the sauce along with a splash of the reserved pasta water and the Parmesan cheese. Stir until the noodles are fully coated.
7. Serve: Garnish with fresh basil and extra Parmesan cheese.