Prepare the ingredients: chop half a medium onion into small pieces, mince 4 garlic cloves (or use a garlic press), freshly grate half a cup of Parmesan cheese, and chop fresh basil to get about 2 tablespoons.
2
Heat a large skillet over medium heat and add the butter and olive oil mixture. Wait until they are melted and sizzling.
3
Add the chopped onion and cook for about 6 minutes, stirring occasionally, until the onion is softened and translucent.
4
Add the minced garlic and cook for an additional minute until fragrant but not burned.
5
Stir in the tomato paste and cook while stirring for 2 to 3 minutes until the color deepens and everything is well combined.
6
Pour in 1/3 cup of vodka, scrape up the browned bits from the bottom of the pan with a wooden spoon, reduce heat to simmer, and let it cook for about 3 minutes until the alcohol is mostly cooked off.
7
Add the 28 oz can of whole peeled tomatoes and 1 teaspoon of salt. Use a wooden spoon to break the tomatoes in half, then simmer on low heat for about 10 minutes until slightly reduced.
8
Remove from heat and carefully blend the sauce using a blender or immersion blender for about 30 seconds on medium-low speed until almost smooth. Be careful as the sauce is very hot.
9
Pour the blended sauce back into the skillet and place over medium-low heat.
10
Stir in the heavy cream and mix well. Wait for the sauce to come to a low simmer with the first bubbles appearing.
11
Add the grated Parmesan cheese and the chopped basil, stirring to combine.
12
Add about 1/8 teaspoon of crushed red pepper flakes and 1/4 teaspoon of cracked black pepper. Stir until all the cheese is melted.
13
Transfer the vodka sauce to an airtight container for storage (refrigerate for up to 5 days or freeze for up to 3 months), or use immediately. If the sauce becomes too thick, you can add 1/4 cup of reserved pasta water to adjust the consistency.
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