1-2 tsp caster sugar, depending on how sweet your tomatoes are
3 tbsp chopped fresh basil
400g pasta of your choice
6-8 tbsp freshly grated parmesan or vegetarian hard cheese
Heat the olive oil in a heavy-based casserole (use one with a lid), then add the onion and crushed garlic with a pinch of salt and the chilli flakes. Fry gently for 12-15 minutes.
Add the chopped tomatoes, 1 tsp sugar and the basil, season well, then cover and leave to simmer for 1 hour, stirring occasionally. Stir in the vodka, then season to taste with a little more salt, pepper or sugar – whatever you think it needs.
Meanwhile, cook the pasta according to the pack instructions. Drain well, reserving a ladleful of the cooking water, then add the pasta to the tomato sauce with a splash of the pasta cooking water to loosen, if it needs it. Toss well to combine, then serve with plenty of freshly grated parmesan.