Spaghetti alla vodka in one pot

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 bunch Swiss chard, stems thinly sliced, leaves chopped
• 3 cloves garlic, finely chopped
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 1/3 cup vodka
• 1 can (425 g) crushed tomatoes
• 340 g spaghetti, broken in half
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 cup cherry tomatoes, halved

Preparation:

1. In a large, wide saucepan, heat the olive oil over medium-high heat. Add the chard stems, season with salt, and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic softens, about 30 seconds. Add the tomato paste and cook until slightly darkened, about 1 minute. Carefully pour in the vodka and cook for 30 seconds to evaporate the alcohol, but not all of the liquid.
2. Add 4 cups of water, pureed tomatoes, 1/2 teaspoon of salt, and spaghetti to the pan and stir. Bring to a boil, then reduce heat; add the Swiss chard leaves. Simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, 10-12 minutes.
3. Add the heavy cream and Parmesan. Cook, stirring to evenly distribute all the ingredients. Remove from heat and stir in the cherry tomatoes. Let sit for a few minutes to thicken the sauce; season with salt. Divide among plates and sprinkle with additional grated Parmesan.