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Ingredients
  • 3 tablespoons (45g) unsalted butter
  • 1 medium (8-ounce; 225g) yellow onion, diced
  • 3 medium cloves garlic, thinly sliced
  • Pinch red pepper flakes
  • Kosher salt
  • One 4 ½-ounce (130g) tube concentrated tomato paste or 6-ounce (170g) can tomato paste
  • One 14 ½-ounce (411g) can whole peeled tomatoes
  • 1 cup (240ml) heavy cream
  • 1 pound (450g) short tubular pasta, such as rigatoni or penne
  • ¼ cup (60ml) vodka, plus more if desired
  • 2 ounces (55g) grated Parmigiano-Reggiano, plus more for serving
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