Step 1

Halve and thinly slice 1 medium yellow onion (about 1 1/2 cups). Thinly slice 3 garlic cloves. Drain 2 (about 15-ounce) cans butter or cannellini beans, but don’t rinse. Finely grate 2 ounce Parmesan cheese (about 1/2 cup), or measure out 1/2 cup store-bought grated.

Step 2

Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, about 4 minutes. Add the garlic and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 30 seconds.

Step 3

Add 1/3 cup tomato paste and cook, stirring often, until lightly toasted, about 2 minutes. Add the beans, 1 (28-ounce) can tomato purée, 1/2 cup vodka, and 3/4 teaspoon kosher salt. Stir to combine and bring to a simmer.

Step 4

Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes. Add 5 ounces baby spinach in two batches, and stir until just wilted. Add the Parmesan and 1/2 cup heavy cream. Cook, stirring constantly, until bubbles just start to form. Turn off the heat.

Step 5

Pick the leaves from 4 fresh basil sprigs and thinly slice. Taste and season with more kosher salt and black pepper as needed. Serve topped with the basil, more grated Parmesan cheese, and a few grinds of black pepper or red pepper flakes if desired. Serve with garlic bread.