Butter and olive oil form the base here, softening onion until it turns sweet and translucent, then garlic and red pepper flakes bloom into something fragrant and just barely sharp. Tomato paste gets worked right into the pan until it deepens to a brick-red color, and a hearty pour of vodka scrapes up all those browned bits before it reduces down and mellows out. Crushed San Marzano tomatoes and a touch of sugar simmer low and slow into a rich, thickened base, and heavy cream turns the whole thing into that signature blush-pink finish. Parmesan melts in at the end for a silky, savory depth, and torn basil on top adds a fresh, herbaceous lift. The result is a glossy, restaurant-style sauce with layered flavor built entirely from what's already simmering in the pot — no need to lean on any added salt to get there. Toss it with your favorite pasta and it's an easy, crowd-pleasing dinner that fits right into an added salt–conscious kitchen.
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Melt the butter with the olive oil in a large saucepan 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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