Step 1: Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set aside.
Step 2: In a large skillet or Dutch oven, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.
Step 3: Pour in the vodka. Increase the heat slightly and let it simmer for 2-3 minutes, stirring occasionally, allowing the alcohol to cook off. The strong alcohol smell will dissipate.
Step 4: Stir in the crushed San Marzano tomatoes. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook for 10-15 minutes, stirring occasionally, to allow the flavors to deepen. Season with salt and black pepper.
Step 5: Slowly pour in the heavy cream, stirring continuously until it’s fully incorporated and the sauce turns a beautiful pinkish-orange color. Keep the heat on low; do not let the cream boil rapidly.
Step 6: Add the cooked, drained pasta directly into the sauce. Toss thoroughly to ensure every piece is coated. If the sauce appears too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. This also helps the sauce cling better to the pasta.
Step 7: Stir in half of the grated Parmesan cheese until it melts and the sauce is smooth and glossy.
Step 8: Serve the creamy vodka pasta immediately, garnished with the remaining Parmesan cheese and fresh basil or parsley. Enjoy this delightful vodka pasta recipe!