Boil the Pasta: Start by boiling water in a medium saucepan over medium-high heat. Add the pasta once it's boiling, then lower the heat to keep a steady, gentle boil. Cook for about 5-7 minutes until the pasta is tender, then drain it and set aside.
Sauté Onions: In a 10-inch skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 2 minutes, stirring occasionally.
Add Garlic and Red Pepper Flakes: Next, mix in minced garlic and red pepper flakes, cooking for another minute while stirring often. Tip: For a milder sauce, you can skip the red pepper flakes or use less.
Cook with Vodka: Pour in the vodka and let it cook for 2 minutes, stirring from time to time.
Add Tomatoes and Seasonings: Now, add the diced tomatoes (with some of their juice), salt, and pepper to the skillet. Stir the mixture, bring it to a gentle boil, then reduce the heat to medium-low. Continue cooking for 5 minutes, stirring occasionally.
Add Cream and Cheese: Pour in the heavy cream, simmering for 2-3 minutes while stirring frequently, until the sauce thickens. Then stir in the shredded Parmesan cheese.
Combine Pasta and Sauce: Finally, add the cooked pasta back to the skillet. Toss everything together to coat the pasta well. Serve in a bowl and top with extra Parmesan cheese for a delicious finish.
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Notes
Boil Pasta Perfectly: Don't overcook the pasta! Aim for al dente, which means cooked but still slightly firm to the bite.
Sauce Consistency: Simmer the sauce until it reaches your desired thickness.
Balance the Flavors: Adjust the salt according to your taste.
Garnish Right: Add Parmesan cheese right before serving for the best flavor.
For a Richer Sauce Add Butter! Stir in 1/2 tablespoon of butter to the finished sauce.
Note on Canned Diced Tomatoes: For the recipe, take half of a 14.5-ounce can, including some juice, which amounts to 1 cup (218 grams/7.7 ounces). Simply fill a 1-cup measuring cup with the diced tomatoes and their juice to get the right amount. If you prefer, you can substitute this with 1 cup of canned whole tomatoes (just crush them by hand) or 1 cup of canned crushed tomatoes.