1. Peel and finely chop the onion and garlic. Get all other ingredients ready. Have a large pot with salted water ready for the pasta – you might want to start cooking the pasta while still working on the sauce.

2. Add some olive oil to a Dutch oven or large pan and heat up. Add the onion, garlic, oregano, and chili flakes. Sauté everything over medium-high heat until the onions are soft and glossy – takes about 2-3 minutes. Add the tomato paste and let it cook/roast with the other ingredients for another 2-3 minutes while stirring constantly. Deglaze with the vodka and let it cook away almost completely. Add the veggie broth and heavy cream and stir in. Let the sauce simmer over low heat for about 4-5 minutes.

3. Cook the pasta according to the package instructions – mine took about 13 minutes until al dente. Drain when done. Keep a bit of the pasta water for the sauce.

4. Add the grated Parmesan and butter to the sauce and stir in. Season with salt and pepper to your liking. If the pasta is not done yet, keep the temperature low and cover the pot to keep the sauce warm. When the pasta is ready, add it to the sauce. If the sauce seems too thick, thin it with a bit of the pasta water. Serve the pasta in bowls with some additional grated Parmesan on top. Enjoy!