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In a large pan, add the oil and cook the garlic on low to medium for about 2 minutes. Watch carefully so the garlic does not burn.
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Add the tomatoes, vodka, 1 teaspoon salt, pepper, and onion powder. Stirring occasionally, cook on medium heat for about 10 minutes, or until the sauce begins to thicken.
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Reduce the heat to low. Add the basil leaves that you ripped by hand.
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Stir in the mascarpone cream cheese, heavy cream, Romano and parmesan cheeses. Cook until the cheeses melt into the sauce.
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Boil the pasta (along with a tablespoon salt) according to the manufacturer's directions. Reserve 1 cup of the pasta water before draining the pasta . Add the pasta to the tomato sauce along with as much of that reserved water as needed to get the right consistency. The starch in the pasta water will help to thicken the sauce.
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Finish with the dish with a little extra basil for color, and a good spoonful or two of parmesan cheese. I also like to add a few chili flakes for a little kick.