Heat 2 tbsp olive oil in a sauté pan and add the diced onion. Sauté until the 1 small diced until onion becomes translucent, then add the 2 cloves minced garlic. Be careful not to burn the garlic as it will lose its flavor. This is also the time to add the 2 tbsp red pepper flakes. Stir well.
Add the 2 oz vodka and 6 oz tomato paste simultaneously. You can ignite the vodka to burn off the alcohol if you'd like, leaving the flavor behind. Stir until completely combined.
Add the 1 cup of heavy cream and cook until it reduces (about 5 minutes). You can start cooking your pasta while the sauce is reducing. If the sauce becomes too thick, you can add pasta water to thin it out, but no more than 1 cup.
Blend in the 1/2 cup Locatelli cheese to thicken the sauce again.
Your sauce is now ready for your pasta. Maybe Tagliatelle or Gnocchi. "Mangiamo" – your dish is ready to be enjoyed!
