# Ingredient List:
→ Pasta
01 - 12 oz ditalini pasta
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tsp red pepper flakes, adjust to taste
06 - 1 tsp dried oregano
→ Tomato & Vodka
07 - 14 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1/4 cup vodka
→ Cream & Cheese
10 - 1/2 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ To Finish
12 - Salt and black pepper, to taste
13 - Fresh basil leaves, torn, for garnish
# Steps:
01 - Bring a large pot of salted water to a boil. Cook ditalini according to package directions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
03 - Stir in minced garlic, red pepper flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook for 2 minutes, stirring frequently to deepen the flavor.
05 - Pour in crushed tomatoes and vodka. Simmer for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and alcohol evaporates.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until smooth. Season with salt and black pepper to taste.
07 - Add cooked ditalini to the sauce, tossing to coat evenly. Add reserved pasta water gradually to achieve desired sauce consistency.
08 - Plate immediately, garnished with additional Parmesan and torn fresh basil leaves.
