Rigatoni alla Vermouth

Heat the olive oil over medium heat in a large saucepan, then add the diced onion. Sauté the onion until it begins to soften and lose its color, about 5 minutes. Then stir in the garlic and red pepper flakes.

Cook the garlic for 1 minute, then add the tomatoes, salt, and basil. If you are using whole tomatoes, mash them with a fork to help break them down.

Lower the heat to medium-low and let the sauce simmer until it begins to thicken and reduce, 20 to 25 minutes. Taste and add a pinch of salt if necessary, then stir in the vermouth. Cook for about 10 minutes to allow the alcohol to cook off.

After you add the vermouth, bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and cook until it is al dente, then drain.

After the sauce has cooked with the vermouth for about 10 minutes, add the heavy cream (for a lighter sauce, use ½ cup heavy cream). If you prefer a smooth texture, pour the sauce into a blender, blend until smooth, then return to the pan.

Add the cooked pasta to the pan along with the butter. Mix the pasta until the butter has melted and the pasta is well-coated with sauce, then serve.