Step 1

1 Bring a pot of water to a boil over medium-high heat

Step 2

2 Add a generous pinch of salt, then the pasta

Step 3

3 Cook according to the package directions (to al dente)

Step 4

4 Drain the pasta and return it to the pot

Step 5

5 Meanwhile, in the bowl of a food processor, combine the roasted red peppers and garlic

Step 6

6 Puree until smooth, then pour the mixture into a medium saucepan

Step 7

7 Stir in the tomato paste, crushed red pepper flakes and vodka

Step 8

8 Cook over medium heat, stirring often, until heated through and fragrant, about 3 minutes

Step 9

9 Taste the sauce: It should be a little sweet; the vodka acts as a flavor enhancer and doesn't really evaporate

Step 10

10 If the sauce seems bitter, add the sugar, stirring until it has dissolved

Step 11

11 Reduce the heat to low; stir in the cream until well incorporated

Step 12

12 Taste again; add salt as needed

Step 13

13 Pour the sauce into the pasta and toss to coat evenly

Step 14

14 Stack and roll the basil leaves; cut them crosswise into thin ribbons

Step 15

15 Divide the sauced pasta between individual bowls or plates; sprinkle with the basil and lots of pepper

Step 16

16 Serve hot