Pasta Valjo

1. Heat oil in a large heavy-bottomed pot over low heat. Add the diced onions and sauté until softened and translucent (do not brown).
2. Add the tomatoes and red pepper flakes (if using). Raise heat and bring the tomatoes to a simmer. When the tomatoes are at a simmer, add the chicken stock.
3. Continue simmering for about 15 minutes, giving the flavours time to combine.
4. Add the whipping cream and pesto. Remove from the stove and carefully pour the sauce base into the container of a blender or food processor and process (in batches if necessary) to the consistency you desire (we enjoy the sauce slightly chunky, in the Italian fashion).
5. Reserve 1 cup sauce base per serving. At this point, any base not used can be placed in a lidded, freezer safe container and frozen for future use. Pour the reserved sauce base into a large sauce pan and set aside.
6. Prepare pasta (allowing about ¼ pound pasta per person) al dente according to package directions. Drain, reserving 1 cup pasta water, cooked pasta.
7. Place the sauce pan containing sauce base over medium heat and add 2 tablespoons of vodka per serving of sauce (1 ¼ cups for the entire recipe) to the sauce base and bring to a rapid simmer. Correct seasoning to taste with salt and freshly ground black pepper.
8. Add the pasta and toss. If the sauce appears too tight for your taste, add the reserved pasta cooking water, a little at a time, until the desired consistency is attained.
9. Divide the sauce pasta among serving dishes and serve immediately accompanied by plenty of freshly grated Parmesan cheese.