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5 from 1 vote

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Build the base. In a large saucepan, heat olive oil over medium. Add garlic + green onion and cook until soft and fragrant.
Caramelize the paste. Stir in tomato paste and cook until it deepens in color—this step builds major flavor.
Make it creamy. Add heavy cream, then vodka. Let it simmer until the alcohol cooks off.
Season + finish sauce. Stir in red pepper flakes, salt, and pepper. Remove from heat.
Cook the pasta. Boil pasta in well-salted water. Reserve ¼ cup of pasta water, then drain.
Bring it together. Return the sauce to medium heat. Add butter and stir until melted and glossy. Toss in pasta + reserved water, then add Parmesan and mix until silky.
ServeTop with more Parmesan, basil, and cherry tomatoes.

Build flavor early: Let the tomato paste cook until it deepens in color; this adds richness and takes the sauce from flat to layered.
Salt your pasta water well: It should taste like the sea; this is your first chance to season the dish properly.
Use pasta water strategically: A splash helps emulsify the sauce, making it glossy and restaurant-quality.
Don’t overcook the pasta: Aim for true al dente; it will finish cooking in the sauce.
Finish off heat: Once you add cheese or butter, kill the heat to keep the sauce smooth, not clumpy.
Balance the heat: Red pepper flakes should give a gentle kick, not overpower, adjust to taste.