Onion and garlic bloom in a hot pan until fragrant, then a splash of vodka deglazes everything and cooks down to mellow out that sharp bite before hand-crushed whole tomatoes go in for a long, steady simmer. The sauce thickens into a rich, deep-red base, seasoned with red pepper flakes for warmth and a touch of black pepper. What comes off the stove is a silky, blush-pink coating that clings beautifully to pasta, finished with fresh basil for a bright, herby lift. It's the kind of weeknight sauce that tastes like it took hours, and it's a solid pick for a lactose free dinner rotation. Toss it with your favorite noodles, pile on extra basil, and call it dinner.
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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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