The Kitchn: My Italian family’s secret makes this pasta taste better than any restaurant
1/3 cup double concentrated tomato paste (from a tube)
1/4 teaspoon red pepper flakes, plus more for serving
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
1/2 cup vodka
3/4 teaspoon kosher salt, plus more as needed
1 pound dried penne rigate or penne pasta
4 sprigs fresh basil
1/2 cup heavy cream
Freshly ground black pepper
1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely grate 2 ounces Parmesan cheese (1/2 packed cup), or measure out 1/2 cup store-bought grated. Finely chop 1 medium yellow onion (1 1/2 cups) and 3 garlic cloves. Start cooking the sauce.
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