Bring pasta to al dente in boiling water as directed. Reserve 1 cup of pasta water before draining. Remove water and set aside
Add olive oil to a large sauté pan over medium-low heat. Heat oil and add garlic and onion
Next, add salt, sugar, Italian seasoning, and red pepper flakes. Turn often until the onion is translucent, 3–5 minutes
Put the tomato paste in the pan's center and garlic and onions on one side. Rotate often until the tomato paste turns dark crimson and caramelizes, 3–5 minutes
Combine vodka, tomato paste, garlic, and onions in a bowl. Cook till vodka is gone, 1–2 minutes
Whisk in heavy cream. Three to five minutes, simmer
Add butter, parmesan, and ½ cup of reserved pasta water. Stir the sauce until the butter and parmesan melt and it becomes rich and smooth
If the sauce is too thick, add a tablespoon or two of pasta water at a time. I use only ½ cup of the pasta water I preserved
Add cooked spaghetti and mix. Check and adjust spices
Enjoy immediately after adding fresh basil, Parmesan, and red pepper flakes!
