Step 1

Cook pasta: Bring a large pot of salted water to a boil. Cook 8 ounces dried short pasta* according to package instructions until just before al dente. Reserve 1 cup pasta water and drain pasta.

Step 2

Soften the onions: Meanwhile, in a large skillet, melt 4 tablespoons unsalted butter over medium-low heat. Add diced onion and saute for 10 minutes until onions are soft (but not brown) and translucent. Add 2 tablespoons water to deglaze the pan, and continue cooking for an additional 5 - 10 minutes until very soft. Season with a pinch of salt.Note: If the onions begin to brown at all, add a splash of water and lower the heat.

Step 3

Cook the remaining aromatics: Add grated garlic and 1 1/2 teaspoons Calabrian chili paste, and saute for 1 minute.

Step 4

Cook tomato paste: Over medium heat, add 1/4 cup tomato paste and cook down for about 2 - 3 minutes, stirring frequently until any remaining moisture evaporates from the puree. The paste should darken to brick-red and begin to stick to the sides of the pan.

Step 5

Deglaze with vodka: Stir in 1/4 cup vodka (or vegetable broth) and simmer for 1 - 2 minutes, until most of the liquid evaporates and the smell dissipates.

Step 6

Simmer: Reduce the heat to medium-low, then stir in 1 cup heavy cream. Simmer for 5 - 8 minutes (or until the sauce is thick enough to coat the back of a wooden spoon and transforms from salmon pink to bright orange). Note: Don't be afraid to let the cream sauce simmer and thicken! It's an essential step to ensuring a glossy, vibrant sauce.

Step 7

Finish sauce: Season sauce with salt, and reduce heat to low. Stir 1/4 cup loosely packed grated parmigiano-reggiano cheese and cooked pasta into sauce. Loosen the sauce with a few tablespoons of reserved pasta water, then reduce for 1 - 2 minutes until the sauce looks glossy and clings to the pasta. Taste and season again with salt and pepper as needed.

Step 8

Divide among serving bowls, and top with basil leaves and additional grated cheese if desired.