1. Remove cream from the fridge so that it comes to room temperature and prep all ingredients (onions, garlic, parmigiano reggiano etc.)

2. Sauté onion over medium heat until translucent. Then, add garlic and sauté until fragrant but be careful not to burn as it will change the flavor.

3. Add tomato paste, red pepper flakes, dried basil, and balsamic vinegar. Combine and stir frequently until mixture browns. You want the color to change from bright to dark red.

4. Add vodka, stir and let simmer for 1-2 minutes. Reduce heat to low.

4. Add cream and stir to combine. Then, add pasta water (stir), pasta, parmigiano reggiano and butter. Add additional pasta water as needed for desired consistency.

5. Serve and top with freshly grated parmigiano and basil leaves OR my pesto recipe and burrata! Dig in!

Notes:
* It’s very important to take the cream out of the fridge before starting anything – it will bring it to room temperature so the sauce won’t break once combined.

* Use freshly grated parmigiano reggiano – not pre shredded! Changes both the flavor and consistency.

* You can blend the sauce before adding the pasta, cheese, butter and pasta water if you would like a super smooth consistency.

* Most importantly, have fun and enjoy!