Ingredients:

Onion base:

• 2 tbsp. unsalted butter
• 1 yellow onions, thinly sliced
• 1/4 cup water
• Salt

Spicy rigatoni vodka:

• 15 oz. can crushed tomatoes
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tbsp. extra virgin olive oil
• 1/2 tsp. chili paste
• 1.5 tbsp. vodka
• 2 tbsp. unsalted butter
• 1/2 cup heavy cream
• 1 lb. fresh pasta (1/2 lb dried pasta)

Directions:

1. Make the onion base: heat the butter over low heat in a saucepan, then add the onions, water and salt. Cook for approx. 15 minutes over low heat, stirring occasionally, to melt the onions – you want them soft but not browned.
2. While the onions are cooking, combine the tomatoes, salt, sugar, olive oil, chili paste, vodka, butter, and cream in a large skillet, heat to a boil then lower to medium-low heat and simmer for 15-20 minutes.
3. While the sauce is simmering, boil pasta in a pot of well-salted water and cook the pasta until al dente according to package directions. Reserve 1/4 cup of pasta water, drain pasta and set aside.
4. Add the onion base to the sauce and stir until well combined
5. Add the cooked pasta and 2 tbsp of pasta water, tossing to coat