Step 1

Bring a large pot of heavily salted water to a boil. Add 1 pound penne or rigatoni pasta and cook, stirring occasionally, until very al dente, 2 to 3 minutes shorter than the package directions. Meanwhile, finely chop 1 medium yellow onion and mince 5 garlic cloves.

Step 2

Reserve 2 cups of the pasta water, then drain the pasta and set aside.

Step 3

Return the emptied pasta pot to the stove over medium heat and add the onion, garlic, 1/4 cup olive oil, and 1/4 teaspoon red pepper flakes. Cook, stirring frequently, until completely soft, about 10 minutes. If the onions start to brown, lower the heat. Stir in a 6-ounce can of tomato paste and increase the heat to high. Stir almost constantly until the tomato paste has turned deep red and is very thick and fragrant, about 5 minutes.

Step 4

Reduce the heat to low, then add 1/4 cup vodka and stir until incorporated. Stir in 1/4 cup crème fraîche. Add 1 1/2 cups of the reserved pasta water and stir to combine. Add the pasta, toss to combine, and increase the heat to medium. Continue to toss until the sauce thickens slightly, and the pasta is cooked through and coated with a silky layer of sauce, about 3 minutes. If the sauce is too thick, add some of the remaining 1/2 cup pasta water to thin it out if needed. Taste and season with more salt and red pepper flakes as needed. Serve immediately, topped with torn fresh basil leaves if desired.