Boil the pasta: Cook the reginette pasta in a large pot of heavily salted boiling water until al dente. Save 1/2 cup of starchy pasta water before draining.

Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the minced onion and cook until soft and translucent. Add the garlic and red pepper flakes, cooking until fragrant.

Caramelize tomato paste: Stir in the tomato paste and cook for a few minutes until it turns a deep, dark red.

Add vodka: Pour in the vodka to deglaze the pan. Simmer for 2 to 3 minutes until the sharp alcohol scent evaporates.

Make it creamy: Lower the heat and stir in the heavy cream until the sauce is smooth and thick.

Combine: Toss the cooked reginette pasta into the sauce along with a splash of the reserved pasta water and the Parmesan cheese. Stir until the noodles are fully coated.