Cook the pasta according to package directions to al dente, adding ½ teaspoon of salt to the water. Drain pasta but reserve ½-1 cup of pasta cooking water before draining.

Saute red onions in ½ cups olive oil (I know, it’s a lot but this is what gives the beautiful flavor and texture to the pasta) in a large saucepan (or a medium dutch oven pot) over medium heat until they start to become soft. Stir in garlic and saute until fragrant (about 1 minute).

Add tomato paste. Stir the mixture until it's thoroughly combined and as Gigi recommends darker and a bit caramelized. Reduce the heat to low.

Slowly pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). In Gigi’s original version she says you can make it with vodka (as penne alla vodka recipe) but this time she didn’t add any and says it was still gooood. Simmer until vodka is almost evaporated. About 2 to 3 minutes.

Pour in the heavy cream, season with salt and black pepper, chili flakes. Stir to combine, then turn heat to the low simmer. Cook until creamy and starts to thicken but not yet completely. Add the parmesan cheese and stiruntil melts completely. The sauce should start to thicken even more, it should coat the back of a wooden spoon.

Now add cooked pasta to the spicy tomato sauce and gently stir to coat. Top with butter. The sauce will be thick, you’ll need to add teh reserved pasta cooking water to thin it out slightly. Add ½ cups of water or more to achieve the desired consistency. You’ll have to do it every time you reheat it (in case there’s some leftovers!).

Sprinkle more parmesan on top, fresh chopped basil, red pepper flakes and bkack pepper if desired.

Serve right away with side portion of green salad for a complete meal.