Ingredients:
3 tablespoons olive oil
1 yellow onion or 2 shallots, chopped
5 garlic cloves, chopped or well-smashed
1 4.5 oz tube of tomato paste
2 tsp red pepper flakes (if you want less spice, use 1 tsp)
1 oz vodka
1 pound rigatoni, or your other favorite pasta shape
1 cup heavy cream
3/4 cup grated parmesan
Basil or parsley for serving

Preparation: 
1. Prep your ingredients! Chop the onion, grate or microplane the parmesan, and smash the garlic.

2. Set a pot of salted water on the stove to boil.

3. Heat the olive oil in a large skillet or dutch oven over medium heat. Add garlic and onions, season with salt, and saute, stirring occasionally, until they soften and take on a bit of color. 

4. Meanwhile, add the pasta to the boiling water, and set a timer for al dente, or the lower end of the time range on the box. Reserve a cup of pasta water, and drain. 

5. When the onions and garlic are starting to get golden, add the red pepper flakes and tomato paste. Saute, stirring often, until the paste has darkened and is sticking and browning on the bottom of the pan.

6. Add the vodka, and stir, scraping up any browned bits on the bottom of the pan. Keep stirring until the vodka has reduced and evaporated. 

7. Turn the heat to low, and slowly add the heavy cream, stirring constantly to incorporate. Season with salt. 

8. Add the cooked pasta, ½ cup of the pasta water, and most of the parmesan. Stir until it is well-coated and the sauce is super glossy and velvety, adding more pasta water if needed.

9. Taste for seasoning, and top with more red pepper flakes, parmesan, and basil or parsley. Enjoy!