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Make the onion soubise: heat the butter over low heat in a saucepan, then add the onions and water and season with a pinch of salt. Cook for ~15 minutes over low heat, stirring occasionally, to melt the onions - you want them soft and translucent but you do not want to add any color or browning to them. Optional: blend the onions if you prefer a smoother sauce.
While the onions are cooking, combine the tomatoes, salt, sugar, olive oil, Calabrian chili paste, vodka, butter, and cream in a large skillet, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, drain pasta and set aside.
Add the onion soubise to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.
Add the cooked pasta and 2 tbsp of pasta water, tossing to coat and if needed, adding more pasta water 2 tbsp at a time to achieve desired sauce consistency.
Serve in warm bowls and enjoy!