Penne alla Vodka

Cook the pasta in a large pot of salted water for about 1 minute less than the package time. Reserve some of the cooking water before draining because it will loosen the finished sauce without making it watery. Finely chop 60 g onion and soften it in 1 tbsp butter over low heat for about 3 minutes. Keep the onion pale rather than browning it. Add 2 tbsp vodka, raise the heat to medium-low, and let it bubble for about 1 minute while lightly scraping the pan. Continue when the sharp alcohol smell has softened. Stir in 250 ml tomato puree and 0.5 tsp chili flakes, then simmer over low heat for about 5 minutes. Stir often until the color deepens and a spoon leaves tracks that remain briefly. Turn the heat to its lowest setting and add 120 ml heavy cream gradually. Keep the sauce below a boil so the cream does not split. Melt in 25 g parmesan to form a smooth, coral-colored sauce. Add the drained penne and toss over low heat for about 1 minute, coating both the ridged surfaces and hollow centers. If the sauce becomes too thick, add the reserved pasta water in small amounts until it clings to each tube with a glossy finish.