Spaghetti with Vodka Cream Sauce

Recipe

1/2 pound dry thin spaghetti pasta OR any other pasta
1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots <– That’s what I used
Scant 3/4 tsp salt, divided
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, minced
1 garlic clove, minced
1/2 cup vodka
1/4 cup vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
Additional fresh basil leaves (optional)
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Cook the pasta according to the package directions.
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Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes
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or until tender. Add 1/4 teaspoon salt, pepper, and garlic;
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sauté 1 minute. Add vodka (when cooking with alcohol, there is always the chance of it catching on fire, so be very careful);
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bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half.
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Stir in scant 1/2 teaspoon salt, broth, and tomatoes;
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bring to a boil. Reduce heat, and simmer 15 to 20 minutes.
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Remove skillet from heat and let cool slightly.

IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!). OTHERWISE, place tomato mixture in a conventional blender. Remove center piece of blender lid (to allow steam to escape); and secure the lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and process until smooth. Return tomato mixture to pan. (I skipped this step and left mine chunky)

Mix in cream,
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then cook the sauce for 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta and basil. Taste the pasta and adjust seasoning if needed. Serve immediately.

I topped mine with spicy Italian Sausage as well
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I also topped mine with shaved parmesan cheese and fresh Basil
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