Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Feel free to substitute the heavy cream with coconut milk for a lighter version, or use gluten-free pasta to accommodate dietary needs. The beauty of this recipe is its flexibility, much like my mother’s impromptu creations that never failed to impress.
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes, stirring for about 1 minute until fragrant. This step always reminds me of my grandmother’s kitchen, where the aroma of sautéed garlic was the first sign of a meal to remember.
- Pour in the vodka and let it simmer until reduced by half, about 4 minutes. This part of the process is where the magic happens, as the alcohol cooks off, leaving behind a subtle depth of flavor.
- Stir in the crushed tomatoes and bring the sauce to a gentle simmer. Allow it to cook for about 15 minutes, stirring occasionally.
- Lower the heat and slowly mix in the heavy cream, followed by the Parmesan cheese, stirring until the cheese melts and the sauce is creamy and smooth.
- Season with salt and pepper to taste, then add the cooked spaghetti, tossing to coat evenly with the sauce.
- Serve immediately, garnished with fresh basil leaves, and enjoy the comforting embrace of this dish that feels like a warm hug from home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
