This rich, blush-pink sauce starts with softened onion and garlic bloomed in butter and olive oil, then gets a splash of red pepper flakes for warmth. A generous pour of vodka simmers into the tomatoes, mellowing as it reduces and deepening the flavor of the crushed whole peeled tomatoes underneath. Heavy cream is stirred in at the end for that signature velvety texture, finished with finely grated Parmesan until glossy and smooth. A scatter of fresh basil on top adds brightness against the richness of the sauce. Tossed with your favorite pasta shape, it clings beautifully and coats every piece — a comforting, restaurant-style classic that works well for a gluten free dinner rotation.
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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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