Penne alla Vodka

Step 1: Bring a large pot of water to a boil with the pasta salt. Cook the pasta according to the packet directions until al dente. Prepare the sauce while the pasta cooks.

Step 2: Just before draining, stir the pasta vigorously to agitate the starch. Scoop out 1 cup of the pasta water, then drain the pasta.

Step 3: Heat the oil in a large pot or non-stick pan over medium-high heat. Cook the onion and garlic for 1 1/2 minutes, until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes, until it darkens. Lower the heat if it starts catching on the base of the pan.

Step 4: Add the cream and stir well to dissolve the tomato paste. Add the red pepper flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the Parmesan until melted, then turn off the heat until the pasta is ready.

Step 5: Add the pasta and 1/2 cup of the reserved pasta water. Stir over medium heat for 1 to 1 1/2 minutes, until the pasta is coated with sauce. Add more pasta water if needed to loosen the sauce.

Step 6: Serve immediately in warmed pasta bowls with extra Parmesan and a pinch of parsley. For a trattoria-style meal, serve with garlic bread and Italian salad, then finish with tiramisu.

Tip: Warm the bowls in the microwave for 30 seconds for one bowl or 1 minute for four bowls.