Start by boiling a large pot of salted water. Once it reaches a rolling boil, toss in the penne. Cook it according to the package directions until al dente. It’s important to keep it firm; it will continue to cook in the sauce later. Reserve about a cup of pasta water, and then drain the rest.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 to 7 minutes. Stir in the garlic and cook for another minute until fragrant. So tempting!

Add the canned tomatoes to the skillet. Use a wooden spoon to break them up as they cook. Mix in the sugar, and season with salt and pepper. Let this simmer for about 15 minutes so the flavors can intermingle beautifully.

Stir in the vodka, allowing it to simmer for an additional 5 minutes. It might sound daring to cook with vodka, but the alcohol burns off, leaving a delightful flavor. This is where the dish truly transforms!

Pour in the heavy cream. Stir it all together and let it cook for another 5 minutes. The sauce should be luscious and velvety, clinging to each piece of pasta. If it’s too thick, add some reserved pasta water to achieve your desired consistency.

Once everything is harmonious, add the drained pasta to the sauce. Toss everything together gently, allowing the pasta to soak in all those flavors.

Take it off the heat and finish with freshly chopped basil and a generous sprinkle of cheese. Serve it up hot and watch your family and friends’ eyes light up!