For 4 persons:
500 grams rigatoni (or penne)
1 onion, chopped
4 garlic cloves, minced
1 tube of tomato puree (130 grams)
1/2 teaspoon dried chili
60 ml vodka
175 ml of cream
115 grams of grated Parmesan cheese
Some fresh basil
Olive oil
This is how you make it:
Put on a large pot of boiling water. Add salt.
Heat another large pan over low heat and add olive oil. Fry the onion and garlic for 5 to 7 minutes until soft, but not yet browned. Then add the whole tube of tomato paste and the dried chilli. Stir well and cook for another 5 to 7 minutes.
Pour the vodka into the pan and reduce the heat to low.
Scoop 60 ml of the hot water from the pan and pour in the cream. Then pour the hot cream very slowly in a thin stream to the tomatoes, stirring constantly. Do you have a nice sauce in front of you? Then remove the pan from the heat.
Cook the pasta in the salted water according to the instructions on the package. Scoop about 235ml (one cup) of the pasta water from the pan and set aside.
Return the pan with the vodka sauce to the heat on a low heat. Using a slotted spoon, scoop the pasta directly out of the water into the vodka sauce.
Add half of the reserved pasta water (from the cup) to the pasta and sauce, stir, then also add half of the grated Parmesan cheese. Stir until the pasta is coated with a nice, glossy layer of sauce. Add more of the pasta water if necessary. Before serving, sprinkle the Pasta alla Vodka with some more grated Parmesan cheese and the fresh basil.