Penne alla Vodka

Steps

1. Combine the lemon and vodka in a small cup and set aside.

2. Place the canned whole tomatoes (and juices) in a medium bowl and puree with a hand blender. Set aside.

3. Cook the pasta in well-salted water, until just done. Reserve 1 cup of the pasta water, and set aside. Drain the pasta.

4. In the now empty pasta pot, heat the olive oil over medium heat. Add the onion, garlic, and chile flakes, and cook until tender - 4 to 5 minutes. Add the tomato paste and stir until uniform. Stir in the vodka until everything comes together into a cohesive sauce. Add the pureed tomatoes, and gently simmer for another minute or two. Stir in the heavy cream. Season to taste with the salt.

5. Add the drained pasta to the pot and toss well to coat with the vodka sauce. Add a splash (or more) of the reserved pasta water to loosen things up a bit, you might not need the whole cup. Continue cooking for another minute or so until everything is hot. Taste and add more salt if needed.

6. Serve in bowls showered with Parmesan and basil.