This rich, blush-pink sauce starts with a slow sauté of onion and garlic in butter and olive oil, layered with a pinch of red pepper flakes for warmth. A generous pour of vodka reduces down until its sharp edge mellows, setting the stage for hand-crushed whole peeled tomatoes to simmer into a deep, glossy base. Heavy cream gets stirred in at the end, transforming the sauce into that classic velvety, coral-hued finish, while a shower of finely grated Parmesan melts right in for savory depth. Fresh basil adds a bright, herbaceous lift just before it hits the pasta. It's a restaurant-style sauce you can pull off easily at home, and it's a solid pick for anyone watching their added salt intake, letting the tomatoes, cream, and cheese carry all the flavor on their own.
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Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and the fat shimmers.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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