Ingredients
Scale
- 2 tablespoons olive oil
- 1 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can of crushed tomatoes
- 1 cup heavy cream
- 1/4 cup vodka (optional)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Romano cheese
- 1 pound pasta
Instructions
- In a large skillet or medium saucepan, heat the olive oil over medium heat. Add the butter, chopped onion and garlic, and sauté until they become soft and translucent, about 3-4 minutes.
- If using vodka, add it to the skillet and cook for an additional 2-3 minutes, allowing it to reduce slightly.
- Stir in the crushed tomatoes and basil. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
- Add the heavy cream to the sauce and stir well. Simmer for an additional 5-7 minutes, stirring occasionally, until the sauce thickens further and becomes creamy.
- Cook the pasta in a large pot of salted boiling water according to the package directions until al dente, making sure to reserve a cup of pasta water.
- Season the sauce with red pepper flakes, salt, and black pepper to taste. Adjust the seasoning to your preference.
- Add the grated Romano cheese to the sauce and stir until it’s fully incorporated and the sauce is creamy and smooth.
- Add the cooked pasta to the skillet with the pasta sauce. Toss everything together until the pasta is well coated with the sauce.
- Divide the pasta into serving plates, garnish with additional fresh herbs and Romano cheese (or mozzarella cheese) if desired, and serve hot. Store in an airtight container.