Onion and garlic bloom in a hot pan until fragrant, then tomato paste caramelizes to a deep brick-red before a splash of vodka deglazes the pan and mellows into the sauce. Crushed San Marzano tomatoes simmer low and slow with a touch of sugar to round out their acidity, building a rich, blush-toned base with real depth. A pinch of red pepper flakes keeps things lively, and torn fresh basil at the end adds a bright, herbaceous finish. The result is a glossy, spoon-coating sauce with that classic vodka-sauce silkiness, and it's a great pick for a lactose free dinner rotation. Toss it with your favorite pasta for a comforting, restaurant-style meal you can make any night of the week.
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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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