In a large deep skillet or saute pan, heat oil over medium heat. Add onions with a pinch of salt and cook until softened, about 4-5 minutes. Stir in garlic and red chili flakes. Cook until fragrant while stirring constantly. Add marinara sauce and vodka. Season with salt and pepper to taste. vodka sauce ▢ 2 tbsp extra virgin olive oil ▢ 1 large shallot minced ▢ 2 garlic cloves minced ▢ ⅔ cup tomato paste ▢ 3 tbsp vodka ▢ 1 cup heavy cream ▢ 2 tbsp unsalted butter ▢ ½ cup freshly grated Parmesan ▢ salt and pepper to taste Once hot, add in the onion with a pinch of salt. Cook for 3-4 minutes or until softened. Add in the garlic and cook for an additional 1 minute. Add chicken along with a large pinch of salt to season the chicken and cook for 4-5 minutes, flipping halfway until cooked through. By now, the pasta should be about done. Add tomato paste, stir and cook, then add vodka. Add cream, chili flakes, salt, and pepper. Next, add in your minced garlic and sauté for one minute. Now stir in your tomato paste, let the sauce simmer, and cook for 5 minutes, stirring frequently. Now add vodka, stir, and cook for a further 3 minutes. Remove and set aside. Heat the oil and butter in the same saucepan over medium-high heat. Once the butter has melted, add the onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute. When the oil is fragrant, add the yellow onion and garlic to the pan and sprinkle with ½ teaspoon of salt. Sauté for 2 to 3 minutes. Next whisk in the tomato paste and crushed red pepper. Allow to cook for 1 to 2 minutes. Add the vodka and allow to cook for 4 to 5 minutes. Stirring occasionally. Stir in the crushed tomatoes, and bring the sauce to a simmer. Once it's simmering, lower the heat and let it cook for 20-30 minutes, stirring occasionally. This will allow the flavors to develop and the sauce to thicken slightly. Pour the heavy cream into the sauce, and stir until it's fully incorporated. Add tomato paste and chili flakes and sauté together for a couple of minutes. Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in. Cover the pot and bring to a simmer. Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken. Instructions. Break up the tomatoes with your hands (reserving juices) and set aside. Add onion and olive oil to a medium sized saucepan. Cook over medium heat until onion is softened. Add pancetta and cook 3-4 minutes or until some of the fat has rendered out. Add vodka and cook for 2 minutes. Simmer for another 5 minutes, stirring often. Add the cooked and drained pasta to the sauce. Stir to coat and allow to simmer for a final 5 minutes. Remove from the heat. Your sauce will be thin at first, so you will want to allow your penne alla vodka to rest for 5-10 minutes to thicken. It will thicken as it cools. XvjPUiI.