This sauce simmers onions and garlic in butter and olive oil until soft and fragrant, then gets a splash of vodka to build that signature depth before whole peeled tomatoes go in and break down into a rich, thickened base. A touch of red pepper flakes keeps things warm without overwhelming, while cream folds in at the end for that unmistakable blush-pink finish and silky texture. Grated Parmesan melts right into the sauce for a savory, nutty backbone, and fresh basil on top adds a bright, herbaceous finish. Tossed with your favorite pasta, it clings beautifully to every strand and pools into all the right nooks. It's a comforting, restaurant-style classic that fits easily into a vegetarian dinner rotation, no fuss required.
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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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