Pasta alla vodka

Method

1. 1 Sauté red onions with garlic and chopped dried chili peppers in olive oil for 6 minutes until the onions are translucent.
2. 2 Add the thick tomato sauce and fry for 5 minutes until the sauce darkens and coats the pan.
3. 3 Pour in the vodka and simmer for 3 minutes until the alcohol evaporates; the vodka extracts flavor molecules that only dissolve in alcohol, resulting in a sauce with a distinctly different aroma compared to the alcohol-free version.
4. 4 Pour in the fresh cream and simmer for 3 minutes until it turns into an orange-pink sauce.
5. 5 Boil the noodles for one minute longer than directed, then reserve 100 ml of the boiling water.
6. 6 Toss the pasta in the sauce pan for 90 seconds, drain with the cooking water, then sprinkle with Parmigiano and basil.