PENNE RIGATE IN A VODKA SAUCE

Steps:

• Bring a large pot of salted water to boil for the pasta. When the sauce is almost done, slip the pasta into the pasta pot, stir around, and cook until al dente.
• Melt the butter in the olive oil in a large skillet over medium heat. Toss in the diced onion and crushed garlic, and let them sweat a few minutes, without coloring. Clear a "hot spot" and toast the peperoncino for a minute. Then ladle in about 1/2 cup pasta water, stir, and let simmer to break down the onion, about 2 to 3 minutes.
• Once the onion has softened, pour in the crushed tomatoes. Slosh out the can with about a cup of pasta water, and add it to the sauce. Season with salt, bring to a simmer, and cook until thickened, about 10 to 12 minutes.
• When the sauce has thickened, remove the garlic cloves, then add the half-and-half and vodka. Bring to a boil, and cook until the sauce comes together and thickens again. When the pasta is al dente, scoop out of the pot with a strainer or spider, and drop it directly into the sauce. Cook and toss the pasta in the sauce until coated all over. Remove from heat, and toss with the grated cheese and basil. Serve immediately.