Brown onion, 1, diced
Garlic cloves, 2, crushed
Tomato paste, 3 tbs
Vodka, 1 tbs
Pouring cream, 300ml
Basil leaves, fresh, 5-10, torn
Salt and pepper, to taste
Olive oil, 2 tbs
Short pasta, 500g
Parmesan cheese, 150g, finely grated
Saute the onion in oil on medium heat until soft. When the onion starts to brown, this is the sign to add the garlic and sauté for 20 seconds. The browning means that the water has evaporated from the onions and they are ready.
Add the tomato paste and fry for 3-5 minutes, until it caramelises and darkens.
Cook the pasta, to al dente.
While the pasta is cooking, add the vodka to the tomato sauce and fry for a minute or two to allow the alcohol to evaporate.
Add some warm pasta water to cream, stir to combine. Pour into the tomato sauce and stir to combine.
Add half of the parmesan cheese to the sauce.
Reserve some pasta water.
Drain the pasta, when cooked and combine with the sauce. Add as much pasta water as required to emulsify the sauce.
Stir in the remaining parmesan cheese.