# Components:
→ Pasta
01 - 12 oz ditalini pasta
→ Sauce Base
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tsp red pepper flakes
06 - 1 tsp dried oregano
→ Tomato & Vodka
07 - 14 oz canned crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1/4 cup vodka
→ Cream & Cheese
10 - 1/2 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ To Finish
12 - Salt and black pepper, to taste
13 - Fresh basil leaves, torn, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook ditalini until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain pasta.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
03 - Stir in minced garlic, red pepper flakes, and dried oregano. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook, stirring frequently, for 2 minutes.
05 - Pour in crushed tomatoes and vodka. Simmer for 6 to 8 minutes, stirring occasionally, until sauce thickens slightly and alcohol cooks off.
06 - Reduce heat to low. Stir in heavy cream and Parmesan cheese until smooth. Season with salt and black pepper.
07 - Add cooked ditalini to the sauce and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water as needed.
08 - Plate immediately and garnish with extra Parmesan and torn fresh basil leaves.
