Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the onion soubise to the sauce and stir until well combined, taste and add more salt, chili paste or cream as desired.

Step 5

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.

Step 6

Serve in warm bowls and enjoy!