A dinner that needs a little tweaking

I have been wanting to try this recipe ever since I saw it on the Pioneerwoman.com. It sounded so adult and like a mature spaghetti. The recipe is simple and straight forward but I just didn't love it. It was okay, but I thought it lacked taste and a wow factor. Perhaps another clove of garlic, or some fresh basil would wake this dish up. Or you might be able to add a few grilled shrimp or chicken and have an entirely different dish.

Pasta Alla Vodka

1/2 medium onion, chopped
2 or 3 cloves of garlic, chopped
2 Tablespoons olive oil
2 Tablespoons butter
2 Roma tomato's
3/4 to 1 cup of vodka
1 can tomato puree
1 cup heavy cream
Pinch of red pepper flakes
1/4 to 1/2 teaspoon salt
Fresh ground pepper
1 pound pasta
1 cup grated Parmesan cheese

Cook pasta according to package directions, be careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted , add onions to pan and cook for a few minutes. Then add garlic and tomato's and saute for a few minutes. Pour in the vodka and cook for three or so minutes. Add in tomato puree, stir and cook for a few minutes.

Reduce heat to low and stir in cream. Allow to simmer, be careful not to over heat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserve 1 cup of pasta water in case the sauce is to thick. Add cooked pasta to the sauce, tossing to combine. Add a little water to the mixture if it is to thick. Stir in Parmesan cheese.